Polędwiczki z zieloną posypką z domowymi frytkami i lekką sałatką

obiad, zdrowo / środa, 20 sierpnia, 2014
Od czasu do czasu każdy z Nas lubi sobie sprawić jakąś przyjemność. Dla jednych jest to nowo kupiona rzecz, dla drugich spacer, czy czas spędzony z najbliższymi, a dla jeszcze innych jest to po prostu okazja do przygotowania posiłku, z którym możemy dzielić się z najbliższymi nam osobami.

Danie, które dzisiaj chcę Wam pokazać, pierwszy raz zrobiłam mojemu ukochanemu z okazji Walentynek i od tamtej pory słyszałam tylko: ‘Kasia, kiedy zrobisz te pyszne polędwiczki?’. W końcu uznałam, że czas najwyższy się podzielić z Wami tym przepisem, który odkryłam oglądając program Roberta Sowy ‘Przepis dnia’.  Mam nadzieję, że Wy zakochacie się w tym przepisie tak samo jak mój chłopak i ja z resztą też! :))

porcja dla 3-4 osób
2 polędwiczki wieprzowe
garść pietruszki
garść bazylii
2 łyżki bułki tartej
łyżka oleju
musztarda sarepska
przyprawa do wieprzowiny
1 kg ziemniaków
zioła prowansalskie
sól, pieprz
papryka ostra
mix sałat
garść pomidorków koktajlowych
garść winogron
2 ogórki gruntowe
garść orzechów: np nerkowca, pinii, włoskich
dressing: olej z pestek winogron + 2 łyżeczki miodu + 3 łyżeczki musztardy gorczycowej

Polędwiczki: Polędwiczki oczyszczamy i kroimy na pół. Obtaczamy dokładnie w przyprawie do wieprzowiny i przysmażamy z obu stron, aż do zarumienienia się polędwiczki. Bazylię i pietruszkę siekamy bardzo drobno, mieszamy z bułką tartą i olejem. Przysmażone polędwiczki wkładamy do wcześniej nagrzanego naczynia żaroodpornego. Smarujemy musztardą z wierzchu i posypujemy zieloną posypką. Pieczemy w piekarniku nagrzanym do 180 stopni przez 15-18 minut.
Frytki: Ziemniaki obieramy ze skóry i kroimy w paski na kształt frytek. Polewamy odrobiną oleju, posypujemy ziołami prowansalskimi, solą, pieprzem i papryką ostrą. Pieczemy, aż frytki będą rumiane i upieczone – od 45-60 minut (w zależności od gatunku ziemniaków).
Sałatka: Mix sałat wrzucamy do miski, pomidorki kroimy w ćwiartki, winogrona na pół, a ogórki w plasterki i mieszamy razem z sałatą. Wszystkie składniki dressingu dokładnie mieszamy razem i polewamy sałatę. Na koniec posypujemy orzechami.
Wartości odżywcze:

4 porcje po 436.3 g
kalorie: 515.5 kcal
węglowodany: 54 g
białko: 43.75 g
tłuszcze: 14 g

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