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SisterSarah
Potatoes and baked pork tenderloin with basil tiger salsa
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Ingredients
Directions
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Preheat the oven to 160 ° C.
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Wash the beet and cut into quarters.
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Place them with cauliflower and broccoli on a baking tray.
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Sprinkle them with five tablespoons of olive oil, salt and pepper, mix and fry in the oven for twenty-five minutes.
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Peel the carrots and cook them in a small layer of water with salt in a quarter of an hour.
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Remove from the pan and drizzle with two more tablespoons of olive oil.
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Wash the potatoes well and cook them unpeeled in water, in a quarter of an hour.
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Salsa: pick the thyme, finely chop the basil leaves, cut the pepper finely and chop the capers.
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Mix it with six tablespoons of olive oil and the vinegar and season with salt and pepper.
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Salt the pork tenderloins.
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Heat the butter in a small frying pan and fry the meat in brown.
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Turn off the heat very low, cover the pan and let the pork tenderloin cook for another eight minutes.
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Remove them from the pan and leave to rest for five minutes, covered with aluminum foil.
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Mix a spoon of salsa through the potatoes and serve with the vegetables around it.
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Cut the pork tenderloin into equal pieces and place with the potatoes.
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Finally, do the rest of the salsa over it.
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Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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