Pasta with White Wine Herb Sauce and Pork Tenderloin
by Editorial Staff
Summary
| Prep Time | 5 mins |
| Cook Time | 20 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 100 g pork tenderloin (s)
- 5 port. Tagliatelle ( small nests)
- 1 small Bunch spring onions
- possibly cocktail tomatoes
- 1 large clove garlic
- 100 ml white wine, dry
- 200 ml cream
- 1 tablespoon, heaped herbs, frozen (8 herb mixture)
- Pul Biber
- 1 teaspoon broth, instant
- Fat for frying
Print Recipe
Pin Recipe Instructions
- Almost cook the pasta. They will simmer briefly in the sauce later.
- Season the pork fillet to taste and fry it in the pan. At the end add the garlic and spring onions. If you like, you can halve and fry a few more cocktail tomatoes. Now deglaze with the cream and add the wine. Then add the herbs and the remaining spices. Simmer everything well and add the pasta. Wait for the sauce to bind well around the pasta.
- Tip:
- You don`t necessarily have to take pork tenderloin. It also tastes great with chicken or salmon or crabs. I have already tested many variants and found it delicious every time.
- If you leave the sauce a little more liquid, I even find rosemary potatoes delicious with it. Croquettes also fit.
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