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Pork fillet in pepper-lemon crust with parsnip and carrot
Pork fillet in pepper-lemon crust with parsnip, carrots and potatoes.
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Ingredients
Directions
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Preheat the oven to 180 ° C.
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Peel the parsnip and winter carrot. Halve the parsnip in the length.
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Clean the potatoes well. Cut them into parts in length.
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Mix the potatoes, parsnips and carrot with the oil, sea salt and aniseed and spread over two baking sheets lined with baking paper.
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Roast around the center of the oven in approx. 1 hour until done. Spoon halfway and change the baking plates.
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In the meantime, brush the pork fillet with the oil. Mix the sea salt with the lepper on a plate and roll the meat through it.
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Heat the oil in a frying pan and fry the meat in 5 min. All around. Remove from the pan and place the meat in the oven dish.
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Roast in the middle of the oven until the meat has a core temperature of 71 ° C. This takes approx. 35 min.
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Take the meat out of the oven and let it rest for 15 minutes loosely covered with aluminum foil.
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Cut into slices and serve with the vegetables. Bon appétit! .
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Nutrition
545Calories
Sodium40% DV956mg
Fat29% DV19g
Protein70% DV35g
Carbs18% DV54g
Fiber36% DV9g
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