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SKETCHETTE
Pork tenderloin with mussels
A tasty recipe. The main course contains the following ingredients: meat, red peppers, garlic, salt, (freshly ground) pepper, extra virgin olive oil, tenderloin, butter and fresh mussels.
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Ingredients
Directions
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(Must 1 day in advance) Peppers wash, clean and cut into pieces. Peel the garlic and press it out above the kitchen machine bowl. Pepper, garlic, salt, pepper and oil in a food processor. Place the pork tenderloin in shell and cover with sweet pepper. Covered for approx. 1 day in refrigerator.
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Wash mussels in containers with cold water. Broken mussels and mussels that do not close after tap on kitchen sink. Cut pork tenderloin into large dice. Heat butter in a large frying pan. Roast meat around brown. Add mussels and paprika puree to meat and heat over medium heat for about 8 minutes until all the shells are open, shake off occasionally. Remove unopened mussels. Tasty with fries and slices of lemon.
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Nutrition
420Calories
Sodium0% DV3.310mg
Fat34% DV22g
Protein92% DV46g
Carbs3% DV10g
Fiber8% DV2g
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