John Myers
Pasta with Pork Tenderloin
The perfect pasta with pork tenderloin recipe with a picture and simple step-by-step instructions.
- 500 g Pasta (general) cut / ribbon noodles
- 750 g Pork tenderloin
- 1 Cup Green frozen peas
- 500 g Fresh mushrooms
- 2 Carrots
- Olive oil
- Salt and pepper
- 30 g Butter
- Cut the mushrooms and carrots into fine strips. At the same time, put the pasta water in a large saucepan and season with salt. Put the pasta in the boiling water and cook as directed. Season the washed, well-dried pork tenderloin with pepper and salt and sear it in a pan for 2 minutes on each side. Turn off the frying pan and add the butter. Pour the melted butter over the pork fillet and turn. Now wrap the pork fillet in aluminum foil and let it rest until cut open. Now the carrots and mushrooms are fried in the pan, seasoned with salt and pepper, add a little pasta boiling water to the pan with a soup ladle and toss it through, add the peas and let it steep for 2-3 minutes. Pour the pasta on a nice plate, distribute the vegetables from the pan evenly over it and top with the sliced pork fillet. I took a flowering thyme sprig from my herb garden as a pretty decoration.
Facebook Comments