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Pork tenderloin with chicory grape salad
Grilled tenderloin with baked potato balls and a salad of chicory, grapes and parsley with a dressing of honey mustard and yoghurt.
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Ingredients
Directions
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Heat the oil in a frying pan and fry the potato balls for 10 min. On medium heat. Change regularly.
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Meanwhile cut the pork tenderloin into pieces.
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Mix the mustard with the oil, tarragon, pepper and salt if necessary and scoop through the pork tenderloin.
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Heat the grill pan without oil or butter and grill the meat in 8 min. Around golden brown. Turn halfway.
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In the meantime, mix the mustard, yoghurt, pepper and salt in a large bowl before dressing.
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Cut the underside of the stalk chicory and cut the chicory in half. Remove the hard core.
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Cut the chicory into strips and finely chop the parsley. Scoop with the grapes through the dressing.
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Spread the pork tenderloin with the potato balls over the plates and serve the chicory salad next to it.
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Nutrition
495Calories
Sodium31% DV735mg
Fat34% DV22g
Protein46% DV23g
Carbs16% DV47g
Fiber28% DV7g
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