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Sara Brulet
Pork tenderloin with stuffed ravioli, mushrooms and snow peas
Pasta dish with pork tenderloin, stuffed ravioli, mushrooms and Italian stir-fry vegetables.
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Ingredients
Directions
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Cut the pork tenderloin into a piece per person. Sprinkle on both sides with pepper and salt.
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Heat the oil in a frying pan and fry the pork tenderloin for 12 minutes until golden brown and done. Turn halfway.
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Cut the sage finely. Remove the meat from the pan and let it rest on a plate under a lid or aluminum foil.
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Add the crème fraîche, half of the sage, the bouillon tablet and the water to the remaining shortening and heat for 5 min on medium heat.
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Season with pepper.
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Meanwhile, cook the pasta in 6 minutes until al dente. Slice the garlic.
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Heat the rest of the oil in the frying pan and fry the stir-fry vegetables, garlic and the rest of the sage for 5 min. On medium heat.
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Spread the pasta over the plates and spread the vegetables and pork tenderloin. Divide the sauce over it.
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Nutrition
910Calories
Sodium0% DV1.360mg
Fat62% DV40g
Protein108% DV54g
Carbs26% DV78g
Fiber40% DV10g
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