Summary

Ingredients

• 400 g pork tenderloin (s) or medallions
• 125 g blue cheese
• 150 ml white wine, drier
• 200 ml cream
• 30 g butter + some butter for the carrots
• 350 g carrot (s) (approx. 2 - 3 lare)
• 100 g ribbon noodles
• 2 tablespoon rapeseed oil
• 0.5 ½ cube vegetable stock cubes
• Salt and pepper from the mill
• Sauce thickener
• sugar

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Instructions

1. Wash the pork tenderloin and pat dry. If there are no medallions yet, cut into approx. 2 cm thick slices. Salt both sides with the spice grinder and pepper moderately.
2. Fry the medallions in the rapeseed oil for 2-3 minutes on each side. Just before the end of the roasting time, add the butter. Place medallions on a baking sheet lined with baking paper and let simmer for 15-20 minutes at 130 degrees Celsius (put the carrots on top at the same time so that everything is ready!). Deglaze the roasting mixture with the white wine and simmer briefly. Add the cream and blue cheese and stir until the cheese has melted. Just before the medallions are ready, bind the sauce if necessary.
3. In the meantime, prepare the tagliatelle according to the instructions on the packet, then drain.
4. Preparation of the carrots: Peel the carrots and cut into half slices. Cover the bottom of a saucepan with water, add the carrots and half the vegetable stock cube and simmer for about 15 minutes. Drain, return to the pot and add a small piece of butter and 1-2 tablespoons of sugar or sugar.