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CYBERTIGER-2
Pork tenderloin with mussels and garlic
A tasty Spanish recipe. The main course contains the following ingredients: meat, pork tenderloin, mussels, olive oil, garlic (finely chopped), beef tomatoes (without seeds and diced), dry white wine, pepper (freshly ground), fresh parsley ((bag of 30 g) and chopped) .
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Ingredients
Directions
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Dab the pork tenderloin dry with kitchen paper and sprinkle the meat with salt and (freshly ground) pepper.
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Rinse the mussels under cold running water.
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Remove mussels that are broken or that do not automatically close after a large tap on the counter.
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Heat the olive oil in a frying pan and fry the pork tenderloin around 8-10 minutes around nicely brown and rosé inside.
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Take the pork tenderloin out of the pan and wrap it in aluminum foil to rest.
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Fruit the garlic for 1 minute in the shortening without letting it color.
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Fry the tomato cubes for 1 minute and add the wine.
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Put the mussels in the pan, turn over generously fresh pepper and boil them with the lid on the pan for 5-8 minutes or until all the shells are open.
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Remove the mussels from the pan and allow the moisture to boil for 1-2 minutes.
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Cut the pork tenderloin into slices and pour the released moisture into the mussels.
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Place the meat in 4 deep plates.
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Divide the mussels with the mussel liquid over them and sprinkle with the parsley.
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Tasty with bread with olive pieces..
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Nutrition
235Calories
Sodium0% DV1.145mg
Fat18% DV12g
Protein60% DV30g
Carbs0% DV1g
Fiber20% DV5g
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