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Andrew Bowers
Pork tenderloin with chicory and banana in curry sauce
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Ingredients
Directions
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Boil the rice according to the instructions on the package.
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Sprinkle the meat with salt and pepper. Heat the oil and fry the pork tenderloin 2 minutes per side. Remove the meat from the pan.
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Fry the onion and curry powder in the shortening. Spoon the chicory and stir-fry 2-3 minutes.
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Pour in the coconut milk and add the pork tenderloin and slices of banana. Serve the dish with the nut rice.
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Nutrition
800Calories
Sodium0% DV0.4g
Fat62% DV40g
Protein90% DV45g
Carbs20% DV60g
Fiber32% DV8g
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