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Pork tenderloin with apple-ginger sauce
Fried pork tenderloin with a sauce of apple sauce, ginger and orange zest.
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Ingredients
Directions
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Cook the potatoes in 10 minutes until al dente.
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Heat the oil in a frying pan and fry the pork tenderloin in brown for 10 minutes.
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Cut the bottom of the chicory. Cut the praise in rings.
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Grate the orange zest of the orange. Remove the skin and the white membrane with a knife.
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Remove the peel and the fleece from the orange.
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Cut the segments of flesh from the membranes and pop out the flesh. Collect the juice. Put the juice and the parts at the praise.
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Slice the parsley. Mix the yoghurt mayonnaise with the chopped parsley, pepper and salt. Stir the dressing through the chicory salad.
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Drain the potatoes, put them back in the pan and leave them with the lid on them. Allow the meat to rest for 5 minutes on a plate.
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Meanwhile, put the apple sauce in a saucepan. Peel and grate the ginger. Mix the ginger with the orange zest through the apple sauce.
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Heat the sauce in 2 min. Stirring on low heat (do not boil).
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Cut the pork tenderloin into slices, spread over 4 plates and serve with the sauce, potatoes and chicory salad.
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Nutrition
405Calories
Sodium13% DV300mg
Fat17% DV11g
Protein44% DV22g
Carbs17% DV51g
Fiber28% DV7g
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