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Manda
Pork tenderloins with sun-dried tomatoes and mushrooms
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Ingredients
Directions
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Sprinkle the pork tenderloins with salt and pepper. Heat the butter and oil in a frying pan and fry the meat on all sides.
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Add the onion chips and fry briefly. Pour the wine into the pan, place the strips of tomato with the meat and sprinkle with oregano.
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Temper the heat source. Cook the meat slowly in a closed pan in about 30 minutes.
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Remove the meat from the pan and cover with aluminum foil to keep it warm.
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Fry the mushrooms for a few minutes in the remaining frying juices. Stir in the crème fraîche. Heat the sauce. Season with salt and pepper.
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Spread the pork tenderloins, mushrooms and sauce sliced in slanting slices over the plates.
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Nutrition
370Calories
Sodium0% DV0g
Fat37% DV24g
Protein62% DV31g
Carbs1% DV3g
Fiber0% DV0g
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