Pasta in Spinach Gorgonzola Sauce with Pork Tenderloin
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 50 mins |
| Total Time | 1 hr 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 5) |
Ingredients
- 600 g pork fillet (s)
- 500 g pasta
- 150 g Goronzola
- 100 g parmesan cheese
- 150 g spinach leaves, frozen
- 2 medium onion (s)
- 1 clove garlic
- 150 ml broth
- 1 cup cream
- 1 cup sour cream
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Put on the water for the pasta and cook the pasta.
- Lightly sweat the onions and the finely chopped garlic clove in olive oil. Add the thawed spinach leaves and stir everything together. Add the stock, the cream and the sour cream and bring everything to the boil. Then melt the Gorgonzola and Parmesan in the creamy spinach sauce.
- Stir the cooked pasta into the sauce.
- Sear the pork fillet in one piece briefly on each side over high heat, then season well and finish cooking in the oven for 30 - 35 minutes at 200 degrees. Cut the fillet into slices and garnish on top of the pasta.
- I don`t think the sauce needs a lot of seasoning because the Gorgonzola and Parmesan add a lot of flavor to the sauce.
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