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Trizydlux
Pork tenderloin with apricot-almond compote
A tasty recipe. The main course contains the following ingredients: meat, saffron, butter, leek (in thin rings), basmati rice, meat broth (tablet or pot), veggie apricots, garnish almonds (55 g), fresh ginger root (peeled), extra virgin olive oil and pork tenderloin.
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Ingredients
Directions
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Saffron 5 min.
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Soak in 2 t of water.
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Heat butter in pan 1 tbsp.
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Leeks for 5 min.
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Add rice, saffron and broth and bring to the boil.
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Rice covered in about 20 minutes of cooking, last 5 minutes without lid, so that rice can evaporate.
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Meanwhile, apricots on low heat in the layer of water boil and drain for 5 minutes.
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Fry golden yellow in dry frying pan almonds.
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Break apricots into mortar until they are coarse and create in a bowl.
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Pound the almonds into the mortar and add to the apricots.
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Ginger root grated over apricots.
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Mix 1 tsp oil with apricot mixture and season to taste with salt and pepper.
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Spread the tenderloin with salt and pepper.
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Heat oil in the pan and fry meat around golden brown.
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Add the rest of the butter and, on medium heat, cut meat into 8-10 min.
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Leave the meat to rest for 1 minute, then cut into slices.
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Spread rice and slices of meat over two warm plates.
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Serving apricot almond compote next to it..
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Nutrition
1.005Calories
Sodium30% DV715mg
Fat68% DV44g
Protein98% DV49g
Carbs33% DV100g
Fiber20% DV5g
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