Summary

Ingredients

• 500 g pork tenderloin (s), shredded
• 2 tablespoon sauce, (teriyaki sauce)
• 2 clove (s) garlic, chopped
• 2 tablespoon olive oil
• 2 bunch spring onion (s), sliced (with green)
• 750 g mushrooms, quartered
• 120 g herb butter
• salt
• pepper
• 500 g ribbon pasta, reen
• 200 ml cream
• 1 teaspoon cornstarch, (Gustin)

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Instructions

1. Marinate the pork tenderloin in a mixture of teriyaki sauce and garlic for at least 2 hours, or better overnight.
2. Then fry in the hot oil in portions until crispy and set aside.
3. Steam the spring onions in the melted herb butter, add the mushrooms and fry them, season well with salt and pepper, add the meat, simmer the roasted substances from the pan with a little water and also add to the vegetables.
4. Pour in the cream, bring to the boil, thicken with Gustin according to taste.
5. Cook the pasta in parallel until al dente.