John Myers
Ingredients for 4 servings:
- 400 g pork fillet(s)
- 5 cloves garlic
- 500 g tagliatelle, green
- 200 g beans, green
- salt water
- 2 tsp capers
- 5 anchovy fillets
- 100 g sour cream (10%)
- 4 tsp mustard, medium hot
- 250 ml vegetable stock
- 2 tbsp tarragon
- 1 tsp rosemary
- some thyme
- little oil
- salt and pepper
- some cornstarch
- Sea salt
- some water
Instructions
Working time approx. 10 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 55 minutes
Trim any coarse, visible fat from the pork fillet. Cut the garlic cloves into small sticks, pierce small slits into the fillet with the tip of a knife, and insert the garlic sticks. Rub with salt, pepper, thyme, rosemary (finely chopped needles), and 1 teaspoon of mustard. Then sear on all sides in a little oil (1 teaspoon) and place in the oven on a baking tray lined with baking paper for approx. 25 minutes at 180°C (if necessary, add a small bowl of water to prevent it from drying out). Once it’s done, wrap it in aluminum foil and place it in the switched-off oven to rest for about 10 minutes. During this time, prepare the pasta and sauce. Cook the tagliatelle in salted water until tender. Cut the beans into bite-sized pieces and cook them in salted water until tender. Finely chop the anchovies and capers and fry in a little oil (1 tsp) in a non-stick pan over medium heat until the anchovies have dissolved. Then add 3 tsp of mustard and let it simmer briefly. Gradually add a little water to loosen the liquid from the bottom of the pan. Then add the vegetable stock. Add a little of the sauce and, if necessary, a teaspoon of cornstarch (to prevent the sour cream from curdling) to the sour cream. Pour the mixture into the pan and stir until thickened enough (you may want to add a little more cornstarch or vegetable stock if desired). When the pasta is cooked, stir the tarragon into the sauce. Cut the meat into pieces and serve everything together. Sprinkle with coarse sea salt.
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