{"id":1931,"date":"2015-09-26T16:24:32","date_gmt":"2015-09-26T15:24:32","guid":{"rendered":"http:\/\/rezepte.tarnold.org\/?p=1931"},"modified":"2015-09-26T16:40:13","modified_gmt":"2015-09-26T15:40:13","slug":"lendenbraten-vom-schwein-mit-senf-und-estragonsosse","status":"publish","type":"post","link":"https:\/\/rezepte.tarnold.org\/?p=1931","title":{"rendered":"Lendenbraten vom Schwein mit Senf- und Estragonso\u00dfe"},"content":{"rendered":"<p><em>Indrefilet av svin med sennep- og estragonsaus<\/em> (<a href=\"https:\/\/kiwi.no\/Oppskrifter\/Billig-hverdagsmat\/Indrefilet-av-svin-med-sennep--og-estragonsaus\/\" target=\"_blank\">Kiwi<\/a>)<\/p>\n<div id=\"attachment_1934\" style=\"width: 260px\" class=\"wp-caption alignright\"><a href=\"http:\/\/rezepte.tarnold.org\/wp-content\/uploads\/2015\/09\/Lendenbraten-vom-Schwein-mit-Senf-und-Estragonso\u00dfe1.png\"><img aria-describedby=\"caption-attachment-1934\" loading=\"lazy\" src=\"http:\/\/rezepte.tarnold.org\/wp-content\/uploads\/2015\/09\/Lendenbraten-vom-Schwein-mit-Senf-und-Estragonso\u00dfe1.png\" alt=\"Lendenbraten vom Schwein mit Senf- und Estragonso\u00dfe\" width=\"250\" height=\"201\" class=\"size-full wp-image-1934\" \/><\/a><p id=\"caption-attachment-1934\" class=\"wp-caption-text\">Lendenbraten vom Schwein mit Senf- und Estragonso\u00dfe<\/p><\/div>\n<p><strong>Zutaten (4 Portionen):<\/strong><br \/>\n800 g Indrefilet svin<br \/>\n10 g Sm\u00f8r<br \/>\n1 ss Olje<br \/>\nSalt<br \/>\nPepper<br \/>\n8 Poteter<br \/>\n1 S\u00f8tpotet<br \/>\n4 Gulr\u00f8tter<br \/>\n1 knippe Persille<br \/>\n2 Sjalottl\u00f8k<br \/>\n1 beger Creme fraiche<br \/>\n2 ss Sennep, gjerne Dijon<br \/>\n2 ts Estragon t\u00f8rket<br \/>\n0,5 Saften av sitron<\/p>\n<p><strong>Zubereitung:<\/strong><\/p>\n<ul>\n<li>Still ovnen p\u00e5 180 grader.<\/li>\n<li>T\u00f8rk kj\u00f8ttet med kj\u00f8kkenpapir eller en ren klut.<\/li>\n<li>Salte og pepre.<\/li>\n<li>Varm en stekepanne med sm\u00f8r og olje.<\/li>\n<li>Brun kj\u00f8ttet p\u00e5 alle sider til det har fin farge.<\/li>\n<li>Ha det i en ildfast form og stek i ovn i ca 15-20 min, eller til kj\u00f8ttet f\u00e5r en kjernetemperatur p\u00e5 60 grader.<\/li>\n<\/ul>\n<ul>\n<li>Skrell potet, s\u00f8tpotet og gulr\u00f8tter.<\/li>\n<li>Skj\u00e6r i store biter og kok myke i saltet vann.<\/li>\n<li>Finhakk sjalottl\u00f8k og persille.<\/li>\n<li>Kok opp creme fraiche med sennep, estragon, salt og hvit pepper.<\/li>\n<li>Smak til med sitronsaft.<\/li>\n<\/ul>\n<ul>\n<li>N\u00e5r rotfruktene er ferdige, hell av vann og tilsett finhakket sjalottl\u00f8k, persille og litt salt.<\/li>\n<li>La kj\u00f8ttet hvile 5 min etter steketid p\u00e5 en fj\u00f8l f\u00f8r du skj\u00e6rer det i tykke skiver og server med myke rotgr\u00f8nnsaker og kremet estragonsaus.<\/li>\n<\/ul>\n<p><strong>Fazit:<\/strong><br \/>\nNie gemacht.<\/p>\n<p><strong>Esser:<\/strong><\/p>\n<ul>\n<!-- \n\n<li>Tania & Arnold<\/li>\n\n-->\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Indrefilet av svin med sennep- og estragonsaus (Kiwi) Zutaten (4 Portionen): 800 g Indrefilet svin 10 g Sm\u00f8r 1 ss Olje Salt Pepper 8 Poteter 1 S\u00f8tpotet 4 Gulr\u00f8tter 1 knippe Persille 2 Sjalottl\u00f8k 1 beger Creme fraiche 2 ss Sennep, gjerne Dijon 2 ts Estragon t\u00f8rket 0,5 Saften av sitron Zubereitung: Still ovnen p\u00e5 &#8230;<\/p>\n<p><a href=\"https:\/\/rezepte.tarnold.org\/?p=1931\" class=\"more-link\">Continue reading &lsquo;Lendenbraten vom Schwein mit Senf- und Estragonso\u00dfe&rsquo; &raquo;<\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[4,3,78],"tags":[135,174,168,209,629,409,31,120,121,203,514,332,601,375,11,32,131],"_links":{"self":[{"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=\/wp\/v2\/posts\/1931"}],"collection":[{"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1931"}],"version-history":[{"count":3,"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=\/wp\/v2\/posts\/1931\/revisions"}],"predecessor-version":[{"id":1941,"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=\/wp\/v2\/posts\/1931\/revisions\/1941"}],"wp:attachment":[{"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1931"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1931"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1931"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}