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Ingredients
- 20 g fresh parsley leaves
- 120 g onions, quartered
- 20 g olive oil
- 400 g chestnut mushrooms, sliced
- 750 g water
- 200 g sour cream
- 200 g double cream
-
2
heaped tsp vegetable stock paste, homemade
or 2 vegetable stock cubes (for 0.5 l each) - 1 tsp lemon juice
- ½ tsp fine sea salt, plus extra for seasoning
- 3 pinch ground black pepper, plus extra for seasoning
- 2 Tbsp olive oil for frying
- 600 - 800 g pork tenderloin, in one piece
- 350 g white long grain rice
- 1 Tbsp olive oil
- Nutrition
- per 1 portion
- Calories
- 4252.6 kJ / 1016.4 kcal
- Protein
- 37 g
- Carbohydrates
- 90.4 g
- Fat
- 56.5 g
- Saturated Fat
- 23.4 g
- Fibre
- 3.3 g
- Sodium
- 1777.1 mg
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