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Roasted pork tenderloin with spinach and avocado
Roasted pork tenderloin with spinach, beetroot, avocado and basil.
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Ingredients
Directions
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Squeeze out the orange. Stir in the curry paste with half of the orange juice and the oil. Press the garlic above it.
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Rub the pork tenderloin with it and let it rest for 15 minutes. Roast the meat on high heat around brown in a pan with non-stick coating (without fat).
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Place a lid diagonally on the pan and let the meat cook over medium heat for 10-15 minutes. Times regularly.
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Meanwhile, in a large bowl, whisk the rest of the orange juice into a dressing with the olive oil, mustard and season with salt and pepper.
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Scoop the spinach and the basil leaves through. Remove the skin from the beetroot and cut into cubes.
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Cut the avocado half in half. Remove the kernel and scoop out the flesh with a spoon from the peel. Cut the flesh into pieces.
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Spread the spinach over deep plates and place the beetroot and avocado on it. Cut the pork tenderloin into thin slices and place the slices on the vegetables.
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Nutrition
385Calories
Sodium0% DV1.140mg
Fat46% DV30g
Protein36% DV18g
Carbs4% DV11g
Fiber20% DV5g
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