John Myers
Contents
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Ingredients
- 500 g Pork tenderloin
- 6 tbsp White wine
- 6 tbsp Balsamic vinegar
- Dried rosemary
- 3 tbsp Olive oil
- Coarse salt
- Black pepper
For the pasta
- 4 tbsp Olive oil
- Parsley, chopped to taste
- 1 tsp Chilli flakes
- 2 Garlic cloves
- Salt
- 250 g Spaghetti
Instructions
- First rub the fillet vigorously with salt and pepper. Mix the balsamic vinegar with the white wine and rosemary in a container.
- Heat the olive oil in a pan and sear the meat on all sides. Once it is nicely browned on all sides, reduce the heat and pour some of the balsamic vinegar over the meat. Turn the meat in it. When the liquid has evaporated, pour some more of the mixture over it.
- The meat should cook in the pan with the balsamic vinegar for a total of 10 minutes. When all the liquid has been absorbed / evaporated, wrap the meat in aluminum foil and place in the oven at 80 ° C for 15-20 minutes.
- While the meat is in the oven, prepare the pasta. Put the olive oil in a bowl, press in the garlic cloves, add the chilli flakes and parsley, and season with salt. Cook the spaghetti in plenty of salted water until al dente and mix with the sauce.
- Take the fillet out of the oven and cut it into pieces. Put the noodles on a plate and arrange the fillet pieces nicely on top.
Nutrition
Serving: 100gCalories: 308kcalCarbohydrates: 17.1gProtein: 13gFat: 20.8g
