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Marinated Pork Tenderloin With Braised Choucroute And Bacon

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The British Larder
Related tags
main-dish low carb New Year's dinner french
Nutrition per serving    (USDA % daily values)
CAL
460
FAT
115%
CHOL
24%
SOD
31%
Uploaded by: The British Larder

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Ingredients for 2 servings

½ teaspoon coriander seeds

1 clove garlic, crushed

a sprig of fresh thyme, leaves picked

2 tablespoons rapeseed oil

325–400g whole pork tenderloin, silver skin removed

1 tablespoon unsalted butter

500 g white cabbage, finely shredded

1 tablespoon Aspall Cyder vinegar

1 tablespoon unsalted butter

1 tablespoon sunflower oil

100 g smoked streaky bacon, finely diced

80 g celery, finely diced

80 g onion, finely diced

1 clove garlic, crushed

125 ml riesling wine

125 ml white chicken stock

1 tablespoon wholegrain mustard

sea salt and freshly cracked black pepper

1 tablespoon unsalted butter

2 tablespoons fresh breadcrumbs

1 tablespoon chopped fresh mixed flat-leaf parsley and thyme leaves

finely grated zest of 1 lemon

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