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Pork Tenderloin with Mustard Sauce and Potatoes
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Ingredients
- 900 g potatoes, peeled, cut in pieces (3 cm)
- 900 g pork tenderloin, sliced (approx. 1 cm thick slices)
- 250 g chestnut mushrooms, sliced
- 600 g water
-
90
g dry vermouth
or 90 g Madeira wine, dry or sweet - 60 g onion, quartered
- 2 garlic cloves (optional)
- 1 Tbsp wholegrain mustard
- 1 Tbsp hot mustard
-
1
chicken stock cube (for 0.5 l), crumbled
or 1 heaped tsp chicken stock paste, homemade - 2 tsp fine sea salt
- 1 pinch ground black pepper, adjust to taste
- 100 g whole milk
-
2
Tbsp crème fraîche
or 2 Tbsp double cream - 2 heaped Tbsp cornflour
- 3 - 6 sprigs fresh parsley leaves, chopped, to garnish
- Nutrition
- per 1 portion
- Calories
- 965 kJ / 230 kcal
- Protein
- 27 g
- Carbohydrates
- 7 g
- Fat
- 7 g
- Saturated Fat
- 4 g
- Fibre
- 0.9 g
- Sodium
- 947 mg
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