Pasta with Pork Tenderloin in Herb Cream
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 400 g pork fillet (s)
- 1 onion (s)
- 1 tomato (s)
- basil
- 2 tablespoon butter or margarine
- 200 ml wine, white, dry
- 200 ml whipped cream
- 125 g processed cheese
- Salt and pepper, whiter
- 400 g ribbon noodles
- parsley
Print Recipe
Pin Recipe Instructions
- Peel and dice the onion, wash and dice the tomato. Wash the herbs and finely chop except for something to garnish. Sauté the onion with 1 tablespoon of fat in a saucepan, deglaze with wine and let it simmer for about 10 minutes. Add the cream and stir in the processed cheese, bring to the boil. Add the diced tomatoes and the chopped herbs. Cover and let steep over low heat.
- Cook the ribbon noodles in boiling salted water for approx. 6-8 minutes until they are firm to the bite.
- Wash the pork fillet and separate it from any fat or waste and simmer it with 200-250 ml of water. Cut the remaining meat into large cubes and fry with 1 tablespoon of fat, season with salt and pepper.
- Add the meat stock from the cooked meat and the roasted meat to the herb cream and bring to the boil briefly until it has thickened.
- Drain the pasta and serve with the sauce and the remaining herbs.
- Tip: You can add a few roasted pine nuts or nuts over the dish, depending on your taste!
- If children are also eating, you can replace the wine with more meat broth or vegetable broth from the glass.
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