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Ingredients
- 1 garlic clove
- 30 g shallots in pieces
- 225 g water
- 1 tsp balsamic vinegar
- 15 g butter, unsalted (from cows' milk)
- ½ tsp salt divided
- ¼ tsp black pepper, ground divided
- 60 g cherry jam
- 340 g spring carrot peeled, halved lengthwise
- 450 g pork tenderloin
- 1 tbsp all purpose white flour
- cherry pitted, halved, to garnish (optional)
- parsley, fresh to garnish
- Nutrition
- per 1 portion
- Calories
- 284.4 kcal / 1189.9 kJ
- Protein
- 17.9 g
- Fat
- 11.2 g
- Carbohydrates
- 28.3 g
- Fibre
- 3.5 g
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