Salt the pork fillets and fry them all over in Butaris with a sprig of rosemary and a clove of garlic. Take out and keep warm. Remove the rosemary and clove of garlic.
Put the shallot and garlic cubes in the frying fat. Sauté and deglaze with Marsala. Pour in the stock and let it boil down. Top up with creme fraiche. Stir in mustard and don't let it boil anymore. Add chives and tomatoes. Put in the fillets and cover and let stand for about five minutes.
In the meantime, boil the pasta. Drain and serve. Cut the pork fillet into suitable slices and add to the pasta with the sauce. A lamb's lettuce goes well with it.
Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.