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Mrs Sarah
Pork fillets with peach sauce and salad
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Ingredients
Directions
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Cut the bunch in thin rings.
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Cut the pointed pepper into thin rings.
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Using a pointed knife, pull the peel of the peaches and cut the flesh into 8 parts of the kernel, per peach.
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In a bowl, beat the lemon juice with olive oil, Italian herbs, salt and pepper and 1-2 tablespoons of water to make a dressing.
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Cut the butts of the lettuce heads and detach the leaves.
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Spoon the leaves of lettuce with spring onions, pepper rings and half of the peach slices through the dressing.
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Puree the remaining parts of peach with 25 ml of water per person in the blender.
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Rub the pork fillets with salt and curry powder.
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Heat the butter in a frying pan until the foam drips and fry the pork fillets on high heat and brown and cooked for 3-4 minutes.
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Keep the meat warm under aluminum foil.
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Stir in the mashed peach through the shortening, stir the cakes and let everything boil down to a sauce.
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Season to taste with some salt and, if necessary, some curry powder.
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Serve the meat with the sauce.
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Add the salad.
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Tasty with baked potatoes.
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Menu suggestion for: creamy mushroom soup.
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After: apples with cinnamon and raisins from the oven.
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Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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