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VEL.MAC
Pork tenderloin with caper's gravy
A tasty Dutch recipe. The main course contains the following ingredients: meat, potato gratin (with bacon, parsley and cheese (frozen, a 450 g)), soft butter, olive oil, pork tenderloin (1 piece), Brussels sprouts (a 450 g), garlic, capers (pot a 100 g), mustard and honey.
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Ingredients
Directions
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Preheat the oven to 220 ° C.
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Prepare potato gratin according to directions on packaging.
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Butter with 1 tbsp olive oil in a light brown frying pan.
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In this, fillet of pork on medium heat, with lid half on pan, in about 20 min.
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Brown and cooked through.
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Sprouts in plenty of boiling water with salt to taste in 8-10 min.
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Cast off.
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Slice garlic and cut into slices.
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Heat 2 tbsp olive oil in a dry sprout pan.
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Quickly brown garlic in this.
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add sprouts.
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Remove the tenderloin from the frying pan and let it rest briefly.
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Add capers, 2 cubits of capers, mustard, honey and 1/2 cup of water to frying pan and add gravy to the boil while stirring.
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Add salt and pepper to taste.
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Cut meat into slices and divide into 4 plates.
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Create potato gratin and sprouts next to it.
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Create caper gravy over meat..
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Nutrition
642Calories
Sodium0% DV1.125mg
Fat65% DV42g
Protein58% DV29g
Carbs12% DV37g
Fiber4% DV1g
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