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Pork tenderloins with orange-tomato sauce
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Ingredients
Directions
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Preheat the oven to 200ºC. Sprinkle the meat with salt and pepper.
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Heat 2 tablespoons of oil and fry the meat in 2-3 minutes light brown. Set aside. Fry the shallots in the shortening for 4-5 minutes. Scrape the potatoes into long, thin slices.
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Grate the peel of 1 orange and the lemon and mix the grater together. Rub the meat with this grater. Squeeze out the oranges.
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Wrap the potato slices around the meat and brush with butter. Place the meat with the shallots in a low oven dish and bake for about 13 minutes in the middle of the oven.
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Meanwhile, cook the carrot balls with the potatoes in one pan until done.
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Heat the rest of the oil and butter and fry the garlic. Scoop the tomatoes through.
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Add the orange juice, stock and marmalade. Heat and puree to a sauce.
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Scoop the thyme through. Serve the pork tenderloin and shallots with the sauce.
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Sprinkle the potatoes and the carrot with the parsley and serve.
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Nutrition
645Calories
Sodium0% DV0g
Fat42% DV27g
Protein94% DV47g
Carbs16% DV49g
Fiber0% DV0g
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