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SHORTYWEINSTEIN
Pork tenderloin with beetroot salad
A tasty recipe. The main course contains the following ingredients: meat, potatoes (solid, scrubbed), pork tenderloin (diced 2 cm), bay leaves (4 g), cooked beetroot ((500 g), peeled), chickpeas ((400 g), drained ) and leeks (crops).
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Ingredients
Directions
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Cut the potatoes into pieces and boil for 10 minutes in water with salt. Drain and drain. Thread the potatoes, the meat and the bay leaves over and over to the skewers. Brush with 2 tbsp oil and sprinkle with salt and pepper.
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Heat the grill pan. Grill the skewers in 8 min. Around brown and done.
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Meanwhile, cut the beetroot into cubes and mix with the chickpeas, the rest of the oil and pepper and salt to taste. Cut the white part of the leeks into rings that are as thin as possible and add to the beetroot salad. Serve the skewers with the salad.
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Nutrition
465Calories
Sodium2% DV40mg
Fat31% DV20g
Protein56% DV28g
Carbs15% DV44g
Fiber36% DV9g
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