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SHELAGGIE
Grilled pork fillet steak with broccoli salad
A tasty recipe. The main course contains the following ingredients: meat, pork fillets, freshly ground black pepper, lemon, olive oil, red onion, potatoes in the peel (500 g), broccoli, stoneleeks (a 8 pieces) and lamb's lettuce (75 g).
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Ingredients
Directions
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Place pork fillets on the plate and grind generous black pepper above.
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Squeeze out the lemon.
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In a bowl, mix 1/2 tbsp lemon juice with 1 tbsp olive oil.
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Rub the meat with lemon oil and leave to soak for 10 minutes.
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Peel onion, halve and cut into slices.
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Clean potatoes and dry them.
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Heat 3 tablespoons of olive oil in frying pan.
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Put the potatoes in a pan and roll around with spatula so that all the potatoes are covered with oil.
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Place the lid on the frying pan and bake the potatoes on a medium heat for 10 minutes.
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Shake regularly or carefully shovel.
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Distribute broccoli in florets of the same size.
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Cut the stalk of broccoli into slices.
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Fry florets with slices of broccoli in plenty of water and salt, and cook for 4 to 5 minutes.
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Cut stoneleeks into rings.
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Grill the grill pan and roast pork fillets in brown and cooked to tender for 4-5 minutes.
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Making onion rings by baby potatoes.
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Roots uncovered in another 5-10 min.
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Crispy brown baking.
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In salad bowl rest of lemon juice with residual olive oil and salt and pepper to taste until dressing to beat.
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Drain the broccoli and create a dressing with stoneleeks.
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Let it cool down.
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Remove carrots from lamb's lettuce and broil corn lettuce.
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Fill the pork fillets with baby potatoes and lukewarm broccoli salad..
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Nutrition
470Calories
Sodium0% DV1.755mg
Fat38% DV25g
Protein68% DV34g
Carbs9% DV28g
Fiber32% DV8g
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