12-hour filet in fine cream sauce with ribbon noodles

Name: 12-hour filet in fine cream sauce with ribbon noodles
Cook time: 1 h
Total time: 13 h
Yield: 4
Ingredients: 800 g Pork tenderloin; 3 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 400 g Whipped cream; 500 g Broccoli; 250 g cherry tomatoes; 300 g fine ribbon noodles; 1/2 bunch Parsley

AUTHOR
Eunice Scott

DIFFICULTY
very easy

RATING

The roasting substances from the browning of the fillet soak well in the cream overnight. The result: a wonderfully aromatic sauce

COOK TIME
60 mins

TOTAL TIME
780 mins

Ingredients

Servings: 4

800 g Pork tenderloin
3 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
400 g Whipped cream
500 g Broccoli
250 g cherry tomatoes
300 g fine ribbon noodles
1/2 bunch Parsley

Directions

1
Wash the meat and dab dry. Heat 2 tablespoons of oil in a flat frying pan with lid. Fry the meat thoroughly all around. Season with salt and pepper. Deglaze with cream (see picture below), bring to the boil and simmer open for about 10 minutes, turning the meat once. Remove from the heat and let it cool down. Cover and leave to cool overnight.
2
Clean and wash the broccoli and cut it into small florets. Wash the tomatoes and possibly halve them. Bring the meat to the boil in the cream, cover and stew for about 20 minutes. Cook the broccoli in boiling salted water for about 8 minutes. Drain and let drain. Pasta in boiling salted water
3
Wash parsley, shake dry and chop finely. Heat 1 tablespoon of oil in a frying pan. Fry the tomatoes for about 3 minutes. Add broccoli and heat up. Season vegetables and cream sauce with salt and pepper. Drain the pasta and let it drain. Arrange everything and sprinkle with parsley.
4
Deglaze the golden-browned pork fillets with cream, simmer briefly and marinate overnight. The next day, braise the juicy fillets in the seasoning cream and reduce to a creamy boil.