Lime-mint pork fillet with carrot-ginger noodles

Ingredients for 4 servings:

• 1 lime(s)
• 4 sprigs peppermint
• 1 tsp coriander seeds
• 1 tsp peppercorns, black
• 2 cloves garlic
• 1 tsp curry powder
• ½ tsp salt
• 4 tbsp olive oil
• 1 kg pork fillet(s)
• 1 cinnamon stick(s)
• 3 bay leaves
• 150 ml dry white wine
• 100 g yogurt
• 200 g processed cheese
• 400 g tagliatelle, fresh
• 8 m.-sized carrot(s)
• 20 g ginger
• 10 tomatoes, dried in oil
• 30 g pine nuts
• 1 tbsp butter

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 55 minutes; Total time approx. 1 hour 25 minutes

simply delicious – not only with pork

Wash the lime and then finely grate the zest. Remove the mint leaves from the stems. Then, in a mortar and pestle, grind the coriander, pepper, garlic, lime zest, curry leaves, salt, mint, and 4 tablespoons of oil into a smooth paste. Rub the meat with this mixture and place it in a roasting pan. Add the cinnamon stick and bay leaves and marinate the meat in the refrigerator for at least two hours (preferably overnight). Roast the meat uncovered in a preheated oven (200 degrees Celsius) for about 25 minutes. Then reduce the temperature to 180 degrees Celsius. Squeeze the lime. Mix together 1 tablespoon of lime juice, white wine, cream cheese, and yogurt, and add to the meat. Braise with the lid on for another 25 minutes. Turn off the oven and let the meat rest for 5 minutes. Meanwhile, cook the pasta according to the package instructions. Thinly slice the carrots using a vegetable peeler, then halve them lengthwise. Finely grate the ginger, slice the tomatoes, and roast the pine nuts. Then add the carrots, ginger, and tomatoes to the pine nuts and sauté briefly with 1 tablespoon of butter. Then add the noodles and toss everything briefly. Carve the meat, remove the bay leaves and cinnamon, puree the sauce, and then serve. If you like, you can try this with different types of meat: It was especially delicious with lamb (see picture)!