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Pork tenderloin with cheese-herb panade and celeriac paste
A tasty recipe. The main course contains the following ingredients: meat, celeriac, fresh Italian spice mix (20 g), grated Grana Padano (cheese), rusks (crumbled), garlic (pressed), freshly ground black pepper, egg, pork tenderloin and olive oil.
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Ingredients
Directions
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Preheat the oven to 175 ° C.
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Peel celeriac, cut into thick slices and then into strips (as large as fries).
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Celerella in lightly salted water for 5 minutes.
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Drain and pat dry well.
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Sprinkle leaves of rosemary and thyme from sprigs and mince with the rest of the herbs.
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In deep plate grated cheese mix with rusks, garlic, herbs, salt and pepper.
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In another deep plate egg beat with 1 tbsp water.
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Roast pork first by egg and then by herb panade.
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Heat oil in a large frying pan and scald pork tenderloins in 2 min.
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Remove the meat from the pan, place it on a frying pan and (according to thickness) boil it in oven for 12-15 min.
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Meanwhile, fry oil and celeriac in 6-8 minutes fry golden brown.
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Drain on kitchen paper and sprinkle with salt.
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Remove the tenderloin from the oven and let it rest on the cutting board.
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Cut meat into thick slices and divide them over four plates.
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Make the celeriac paste next to it..
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Nutrition
560Calories
Sodium0% DV1.350mg
Fat57% DV37g
Protein90% DV45g
Carbs4% DV12g
Fiber28% DV7g
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