Summary

Ingredients

• 1 large pork tenderloin (s), 600-800 g
• 1 tablespoon oil, neutral
• salt and pepper
• Paprika powder
• cumin
• 1 shallot (s)
• 200 ml white wine, dry
• 300 ml vegetable stock or vegetable stock
• 200 g cream cheese
• 1 bunch chives
• 1 tablespoon butter
• 2 large carrot (s)
• 2 small zucchini
• 1 tablespoon lemon juice
• 300 g ribbon noodles (parpadelle), wide

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Instructions

1. Rub the pork fillet well with salt, pepper, paprika and a little cumin and pat in, then fry in the oil for 5 minutes.
2. Wrap the fillet in aluminum foil, close it tightly and cook in the oven at 80 ° C for about 1.5 hours.
3. In the meantime, sauté 1 finely chopped shallot in the sauté pan and deglaze with white wine and stock, reduce by half.
4. Wash the zucchinis, peel the carrots and cut lengthways into very fine slices using a slicer or a peeler.
5. Put salted water in a large pot, cook the pasta according to the instructions, steaming the vegetable strips on top in a sieve.
6. Drain the pasta and immediately pour 2 liters of fresh boiling water over it. Mix the pasta with the vegetables, 1 tablespoon butter and a splash of lemon juice in the saucepan.
7. Add the cream cheese and the chives cut into rolls to the sauce, add a pinch of sugar to taste with salt and pepper.
8. After the fillet has been cooked, check the core temperature with a thermometer (65 °). Take the fillet out of the oven, let it rest for another 5 minutes, then cut it diagonally.
9. Arrange the pasta with fillet and sauce on the plate.