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Pork tenderloin with cauliflower and potatoes
A just-even-different version of 'just' potatoes, vegetables and meat. With cauliflower and pork tenderloin.
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Ingredients
Directions
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Halve the potatoes and boil for 15 minutes until done. Drain and let stand until use.
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Meanwhile, halve the larger cauliflower florets and cook all the florets in 5 minutes until al dente. Drain.
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Halve the pork tenderloin lengthwise, brush with oil and sprinkle with salt and pepper.
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Heat a frying pan with non-stick coating without oil or butter and fry the pork tenderloin in 5 min. Brown on the outside and rosé on the inside. Times regularly.
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Remove the meat from the pan and place on a plate. Leave to rest under a cover or aluminum foil.
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Add the water to the remaining shortening in the pan, bring to the boil and cook for 1 min.
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Meanwhile, mix the ketchup, ketjapmarinadeen vinegar in a small bowl.
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Add the sweet soy mixture and butter or margarine to the gravy and simmer for 3 minutes. Remove the pan from the heat.
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Cut the pork tenderloin into pieces and spread with the cauliflower and potatoes over the plates.
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Spread the sauce over the meat and the chili sauce over the cauliflower.
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Nutrition
570Calories
Sodium35% DV840mg
Fat23% DV15g
Protein52% DV26g
Carbs25% DV76g
Fiber48% DV12g
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