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Amy B.
Pork tenderloin with chestnut mushrooms and creamy lemon sauce
Try this delicious pork tenderloin with chestnut mushrooms and creamy lemon sauce
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Ingredients
Directions
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Grate the zest of 1/2 lemon and squeeze out this lemon. Cut the other half into segments. Also press out the other lemon.
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Halve the chestnut mushrooms or cut into quarters. Cut the pork tenderloin into slices of 3 cm and sprinkle the meat with salt and pepper.
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Heat the butter and fry the pork tenderloin for about 3 minutes per side. Add the shallots and fry for 1 minute. Remove the meat from the pan and keep warm under aluminum foil.
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Fry the chestnut mushrooms for 2-3 minutes in the shortening. Add the lemon zest, juice and crème fraîche. Season the sauce with salt and pepper.
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Put the pork tenderloin in the sauce and heat without cooking.
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Serve the tenderloin with chestnut mushrooms and creamy lemon sauce with sprouts with bacon and potato soufflé, potato croquettes or mashed potatoes. Garnish with wedges of lemon.
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Nutrition
470Calories
Sodium0% DV0g
Fat51% DV33g
Protein74% DV37g
Carbs1% DV4g
Fiber0% DV0g
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