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SHARON HOWARD
Pork tenderloin with fries, aioli and cucumber salsa
Pork tenderloin with seasoned fries, homemade aioli and a fresh cucumber salsa.
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Ingredients
Directions
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Preheat the oven to 200 ° C.
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Divide the French fries over a baking sheet covered with parchment paper and bake until golden brown and cooked for about 25 minutes.
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Remove from the oven and scoop the fries with the paprika and salt.
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In the meantime, finely chop the shallots and the tomatoes into quarters.
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Halve the cucumber in the length and scrape out the seed tables with a teaspoon. Cut the flesh into cubes of 1 cm.
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Let the grilled paprika drain, but collect 1 tbsp of water. Cut the pepper into cubes of 1 cm.
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In a bowl, mix the shallot, tomato, cucumber and paprika with the collected moisture. Season with pepper and salt.
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Halve the pork tenderloin in the length. Mix the oil with the al-andalus and possibly salt and brush the pork tenderloin around it.
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Heat the grill pan and grill the meat in medium heat for about 10 minutes until golden brown and done. Times regularly.
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Meanwhile, make aioli: press the garlic over the mayonnaise and stir in the water.
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Cut each piece of meat into 4 slanted pieces and spread over the plates. Serve with French fries, cucumber salsa and aioli.
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Nutrition
640Calories
Sodium23% DV560mg
Fat48% DV31g
Protein74% DV37g
Carbs16% DV49g
Fiber28% DV7g
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