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Bret Gentry
Stuffed pork fillet with spinach and rosemary balls
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Ingredients
Directions
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Cut the fillet strips horizontally into envelopes.
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Mix the pepper with the bacon and pesto and fill the meat with it.
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Stick close with cocktail sticks and sprinkle with salt and pepper.
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Heat 2 tablespoons of oil and fry the meat in 4-5 minutes per side until golden brown and done.
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Heat 2 tablespoons of oil in a stirring stir-fry, the spinach with garlic for 3-4 minutes.
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Season with salt and pepper.
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Heat the rest of the olive oil and fry the potatoes for 3-4 minutes.
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Sprinkle before serving with the rosemary.
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Nutrition
490Calories
Sodium0% DV0g
Fat38% DV25g
Protein82% DV41g
Carbs7% DV22g
Fiber0% DV0g
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