John Myers
Basil Noodles with Pork Tenderloin
The perfect basil noodles with pork tenderloin recipe with a picture and simple step-by-step instructions.
- 40 g Parmesan
- 1 Clove of garlic
- 1 Onion
- 1 bunch Basil
- 400 g Tagliatelle
- Salt pepper
- 2 tbsp Oil
- 2 tbsp Pine nuts
- 200 ml Whipped cream
- 1 tsp Vegetable broth
- 3 tbsp Lemon juice
- 4 tbsp Marsala
- 2 Branches Rosemary
- 400 gr Pork tenderloin
- Use the peeler to cut a few shavings from the Parmesan, grate the rest. Peel the garlic and onions and cut into cubes. Wash the basil, pluck the leaves.
- Prepare the pasta according to the instructions on the packet.
- Wash and pluck the rosemary. Wash the fillet, pat dry and cut into 8 slices. Fry the rosemary and pork tenderloin in 1-2 tablespoons oil for about 6 minutes on both sides.
- Toast the pine nuts without fat in a pan, remove. Heat 1 tablespoon of oil, sauté onion and garlic. Stir in 1/8 liter of water, cream and vegetable stock. Bring to the boil and reduce for 5 minutes over a medium heat. Melt the grated Parmesan in the sauce. Stir in the basil, season to taste.
- Season the meat, deglaze with marsala and lemon juice, turn and let steep. Serve with basil-cream sauce and pasta. Sprinkle with pine nuts and Parmesan shavings.
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