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- 30 g shallots, peeled
- 150 g red wine
- 300 g carrots, cut in sticks (1 cm x 7 cm)
- 1 pork fillet (500 g, approx. Ø 6 cm)
- 1 tsp salt
- ½ tsp ground black pepper
- 130 g water
- ½ tsp meat stock paste
- 8 juniper berries (optional)
- 25 g cherry jam
- 20 g butter
- 1 tsp cornflour
- per 1 portion
- 1047 kJ / 250 kcal
- 29 g
- 11 g
- 7 g
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