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Jlyn1983
Pork tenderloin with fennel and carrot from the oven
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Ingredients
Directions
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Preheat the oven to 220 ° C. Grate the ginger and squeeze out the garlic. Finely chop the lemon zest and mix in a large bowl with ginger, garlic, cumin, thyme, salt, freshly ground pepper, 1 tablespoon of lemon juice and half of the melted butter.
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Cut the pork tenderloins totally into 8 equal pieces and scoop them through the seasoning mixture. Divide the pieces of meat over the roasting tray.
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Cut the butt and the stems of the fennel bulb and cut the tuber into 8 parts. Cut the green from the roots and clean the roots. Cut the ass of the spring onions.
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Divide the vegetables around and between the meat. Sprinkle some salt and freshly ground pepper and drizzle the vegetables with some lemon juice and the remaining melted butter.
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Roast the tenderloin and vegetables in the oven in 30-35 minutes, scoop everything in between 1-2 times. The pork tenderloins may be rosé, the vegetables must be al dente. Delicious with a creamy mashed potato.
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30 minMain dishpenne, IUD paste, lemon, olive oil, Red onion, garlic, zucchini, salmon, stir-fry oil, sunflower oil, Italian spices,lemon paste with roasted salmon
Nutrition
310Calories
Fat20% DV13g
Protein68% DV34g
Carbs4% DV11g
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