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Pork Fillet – Butternut Puree – Asparagus – Fondant Potatoes

Sliced tenderloin of pork, butternut squash puree, asparagus with fondant potatoes
  • Preferred menu selling price: £15.95
  • Skill: 4 Eggs
  • Recipe Type: Plated Spec
  • Perfect For: Main Courses
  • Shelf Life: Serve straight away

Ingredients

This recipe makes portion(s).

Ingredients List Quantity Cost
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Required Sub Recipes


Equipment Needed

SERVING PLATE
SMALL ROASTING TRAY
BROWN CHOPPING BOARD
TURNING KNIFE
MICROWAVABLE CONTAINER

Allergens

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Sub-recipe Allergens

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Method

Follow cooking instructions on pork tenderloin sub recipe.

Allow to rest under hot lights once cooked.

Place the fondant cylinders in the oven on the roasting tray.

 

 

Trim the bottoms off the asparagus and remove the skin round the outside by carefully scoring a line all the way around and using the turning knife remove the skin from the line down.

Boil the asparagus for three minutes so its cooked but still got crunch.

Heat up the puree in a sauce pan or microwave.

Slice the pork and plate as per picture.


Nutritional Information

Nutritional data per portion, view full nutrition table

Calories (kcal) Protein Total Fats Of which Saturated Fats Carbohydrates Of which Sugars Fibre Salt
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