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Pork tenderloin with leek in herb vinaigrette
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Ingredients
Directions
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Cut the leeks into 3 cm pieces and cook them in a generous pan of water for about 10 minutes. Drain, drain well and cool.
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In the meantime, beat a vinaigrette of mustard, garlic, vinegar and 6 tablespoons of olive oil. Mix the parsley, basil and capers through the vinaigrette and season with salt and pepper.
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Heat the rest of the olive oil and the butter in a frying pan. Fry the tenderloin in 10-15 minutes around golden brown and cooked inside. Wrap the meat in aluminum foil and let rest for 5 minutes. Cut the meat into slices.
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Divide some arugula over the middle of the plates and put the leek on it. Sprinkle with the vinaigrette and divide the slices of pork tenderloin.
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Sprinkle with salt and pepper and drizzle with some of the shortening of the meat. Delicious with potatoes.
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Nutrition
395Calories
Sodium0% DV0g
Fat42% DV27g
Protein62% DV31g
Carbs2% DV5g
Fiber0% DV0g
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