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Savannah Jean Simons
Pork tenderloin with cranberries
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Ingredients
Directions
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Boil the cranberries with sugar, a dash of port, berry gin or water for about 5 minutes and let cool slightly.
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Preheat the oven to 200 ° C. Cut open the pork tenderloins lengthwise without cutting them completely. Sprinkle the cutting edges with salt and pepper and brush the cream cheese over it. Spread a layer of cranberries over it.
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Fold the pork tenderloins and wrap them with Parma ham. Tie them loosely at distances of 3 cm with kitchen yarn.
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Fry them around 3 minutes in the butter and then put them in the pan or roasting pan for 20 minutes in the oven. Let them rest for 5 minutes under aluminum foil and serve them in thick slices.
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Nutrition
570Calories
Sodium0% DV0g
Fat51% DV33g
Protein92% DV46g
Carbs7% DV21g
Fiber0% DV0g
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