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Jackie Ourman
Pork tenderloins with black olives gravy
A tasty French recipe. The main course contains the following ingredients: meat, celery, pork tenderloin (about 500 g), breakfast bacon, black olives without seeds, butter and salt and (freshly ground) white pepper.
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Ingredients
Directions
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Clean celery and cut stalks into pieces of approx. 8 cm length. Pork tenderloins each cut into 4 thick slices (medallions) and wrap each with 1 slice of bacon. Stick with cocktail stick. Cut the olives into slices.
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Heat 2 tablespoons of butter in a frying pan. Sprinkle the celery for about 5 minutes and then toss on the plate. Heat butter left over in the same pan. Fillet of pork tenderloin in pan in 7-8 minutes around brown and cooked. Cut the celery last minute again. Put celery on plates, put pork tenderloin on it. Stir in olives and 1 dl of water through remaining cooking fat and bring to the boil. Add olive gravy to a dish, sprinkle with salt and pepper. Delicious with mashed potatoes.
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Nutrition
410Calories
Sodium18% DV440mg
Fat45% DV29g
Protein70% DV35g
Carbs1% DV3g
Fiber40% DV10g
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