Tagliatelle with Pork Fillet in Mushroom Cream Sauce
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 15 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 250 g ribbon noodles
- 200 g pork fillet (s)
- 200 g mushrooms
- 1 carrot (s)
- 1 onion (s)
- 1 clove garlic
- 200 g cream
- 200 ml vegetable stock
- some parsley
- possibly flour or sauce thickener
- salt and pepper
- Clarified butter, for frying
- Olive oil, for frying
Print Recipe
Pin Recipe Instructions
- Cut the mushrooms into strips. Cut the onion and the clove of garlic into cubes and grate the carrot. Cut the pork fillet into bite-sized strips.
- Cook the tagliatelle in salted water until al dente. Meanwhile, fry the pork tenderloin in clarified butter in a pan and fry the mushrooms, carrots, onion and garlic in a second pan in olive oil.
- Then add the vegetables to the pork fillet and season everything with salt and pepper. Then deglaze everything with the cream and vegetable stock. Bring everything to the boil briefly and, if necessary, thicken with a little flour or sauce thickener. Season again with salt and pepper and add a little parsley.
- Finally mix the sauce with the ribbon noodles well, season again if necessary and serve warm.
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