Pork Tenderloin with Oranges

Cook the ribbon noodles in boiling salted water until they are firm to the bite. Thoroughly peel the oranges with a knife. Cut the fillets cleanly between the separating membranes, collecting the juice.

Wash the pork fillet, pat dry and cut into 8 medallions of equal size. Season with pepper. Heat clarified butter and fry the medallions all around for about 8 minutes. Add the orange fillets with the resulting juice and sauté briefly. Crumble the noble mushroom cheese over it and keep warm with the pan lid on.

Clean the iceberg lettuce and cut into strips. Wash the basil, shake dry and cut the leaves into strips. Wash and clean cherry tomatoes and cut into wedges. Dress the iceberg lettuce with the basil, tomatoes, lemon juice, sugar and olive oil. Drain the pasta and drain well. Swirl in the butter, season with salt and pepper. Serve the pasta with medallions, cheese and mixed salad.