Ingredients for 4 people:
350 g apricots
1 tbsp medium hot mustard
12 tbsp tarragon vinegar
1 tbsp green pepper
Salt
7 tbsp olive oil
150 g mixed leaf lettuce
1 sprig rosemary
2 sprigs thyme
2 sprigs sage
pepper
380 g pork fillet
Oil for the foil
Preparation:
1. Wash, pit and finely dice the apricots. For the dressing, mix well the mustard, vinegar, green pepper and salt and stir in the diced apricots.
2. Wash the lettuce, drain well and cut into bite-sized pieces herbs. Heat 1 tablespoon of the oil, season the fillet with pepper and brown all over. Remove the meat from the pan, season with salt. Grease the aluminium foil, place the meat with the herbs on it, close the foil and cook in a preheated oven at 150° C for approx. 10 -12 minutes.
3. Mix the salad with half of the marinade. Cut the meat into thin slices and arrange with the salad. Drizzle the remaining marinade over the meat slices.
Preparation time approx.: 45 minutes
Nutrition per portion approx.:
Calories: 321
joules: 1346
Protein: 22,6 g
Fat: 21,0 g
Carbohydrates: 9.3 g
(FoodCentrale by ddp images)
