Pasta with pork tenderloin
pastaLovers
| Prep-time | Bake-time | |
|---|---|---|
| 7 min | 40 min |
| Difficulty | |
|---|---|
| Servings | |
|---|---|
| 4 people |
INGREDIENTS
- 500 grams pork tenderloin
- Maldon sea salt
- Maldon black pepper
- 3 Tbsp organic olive oil Minerva “Horio”
- 1 Tbsp Ardo garlic
- 1 cup of Ardo shallots
- 40 grams unsalted butter LURPAK
- 60 ml “Koumantaria” (or port wine)*
- 250 ml chicken stock
- 1 Tbsp Dijon mustard
- 2 Tbsp Ardo parsley, chopped
- 1 Tbsp parmesan cheese, grated + more to serve
- 60 ml Arla cream
- 500 grams tagliatelle Agnesi
METHOD
1.Season pork with salt and pepper.
2.Put olive oil in a large skillet over medium heat. Cook garlic and shallots until beginning to colour.
3. Push to one side and add the pork. Cook turning once or twice until pork is nicely coloured.
4. Pour in the “Koumantaria”. Cook for a minute and add mustard, and chicken stock.
5. Season with salt and pepper. Let mixture cook until pork is cooked through.
6. Add cream, parsley and parmesan cheese.
7. Reduce heat and add cream. Stir and cook for 5 minutes.
8. Cook tagliatelle and add to the skillet together with the pork. Mix and serve at once.
Kali Orexi!
*This product is not available at foodhaus stores
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