John Myers
Loin of Pork with Colored Ribbon Noodles And
The perfect loin of pork with colored ribbon noodles and recipe with a picture and simple step-by-step instructions.
- 2 Pc. Loin of pork without bones
- Salt
- Black pepper from the mill
- Water or broth
- 1 toe Garlic
- 200 g Tagliatelle colorful
- 200 g Chanterelle mushrooms
- 1 small Onion
- Rama Cremefine for cooking with mushrooms
- And white balsamic vinegar
- 0,125 l White wine
- Salt
- Pepper
- Parsely
- Oil
- Wash the welding barrow a little, snow it in, add salt, pepper and rub it in well with a crushed garlic yeast. Fry in a pan with hot fat on both sides until golden brown, add a little water or stock and finish cooking in the oven.
Chanterelle sauce:
- Clean the egg mushrooms (with a brush) and cut into strips. Peel the onion and cut into small cubes. Heat a little oil in a pan, sweat the onion in it, add the chanterelles and briefly roast, pour the wine and simmer a little, refine with Rama Cremefine and sprinkle the finely chopped parsley on top.
- In the meantime, cook the ribbon noodle in salted boiling water according to the instructions on the package.
- Serve the pork loin with the ribbon noodles and the chanterelle sauce.
Facebook Comments