Carefully cut the upper third of the pork tenderloin once across, fold it over and then cut the next third again in the other direction so that you can open the tenderloin on both sides (do not cut all the way through).
Season the whole fillet with salt and pepper, cover the center with finely chopped garlic, the cheese (best cut into 1 cm wide slices) and a little rocket. Fold both sides up again and fix with 1 - 2 roulade needles if necessary.
Then fry the fillet in a hot pan and then deglaze with a little wine. Place the rosemary sprigs on top and slide into the oven, which has been preheated to approx. 170 ° C. Let cook for approx. 20 - 30 minutes (add white wine from time to time).
Meanwhile, put the beans in boiling salted water and cook for 15-20 minutes until they are nice and tender (this step is not necessary for beans from the jar). Drain the finished beans and wrap them in small bundles in a slice of bacon each.
Now the fillet should also be ready. Remove the fillet and sprigs of rosemary from the pan. Add some tomato paste from the tube (approx. 1 - 2 teaspoons), some cream and some broth and stir well. Season to taste and, if necessary, add a little more cream or broth. Thicken with flour (it is best to mix the flour in a separate container with water and a whisk to avoid lumps). Finally cut the leek into rings and add. Cook the tagliatelle in salted water according to the instructions on the packet.
Put the fillet back in the pan and let it simmer briefly. Now fry the wrapped beans briefly (approx. 1 - 2 minutes) in a hot pan. Remove the fillet again and cut into slices. Put the sauce on one side of the plate, add the fillet slices. Place or place the bacon beans next to it and finally add the ribbon noodles.
A dry Italian Chardonnay tastes best with it. As a starter, I recommend a broccoli and rocket soup.
Ingredients
Print Recipe
Pin Recipe