Pork Fillet with Tomato Herb Sauce and Penne
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 400 g tomato (s)
- 0.5 ½ bunch basil
- 0.5 ½ bunch parsley
- 100 ml vegetable stock, hot
- 400 g penne
- 400 g pork fillet (s)
- 3 tablespoon olive oil
- 200 ml cream
- 100 ml white wine
- 50 g parmesan, rated
- 0.5 ½ bunch rocket, cleaned
Print Recipe
Pin Recipe Instructions
- Wash and dice tomatoes. Rinse the basil and parsley, shake dry and chop finely. Add the herbs to the vegetable stock and puree.
- Cook the pasta in salted water according to the instructions on the packet.
- Rinse the fillet, pat dry and cut into thin slices. Fry in the hot oil in portions. Salt and pepper, then remove and keep warm.
- Braise the tomatoes in the remaining frying fat, then season with salt and pepper. Add the cream and white wine and simmer openly for about 5 minutes.
- Add the herb paste, parmesan and meat to the tomatoes and season to taste.
- Drain the pasta, arrange on plates with the sauce and finally serve garnished with rocket.
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