Basil noodles with pork tenderloin

Name: Basil noodles with pork tenderloin
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 Garlic clove; 1 Onion; 1 collar Basil; 400 g ribbon noodles; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 Branches of rosemary; 400 g Pork tenderloin; 2-3 TABLESPOONS Oil; 2 TABLESPOONS Pine nuts; 150-200 g Whipped cream; 1-2 TEASPOONS Vegetable broth; 4 TABLESPOONS Marsala (Italian dessert wine); 3 TABLESPOONS Lemon juice

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 Garlic clove
1 Onion
1 collar Basil
400 g ribbon noodles
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 Branches of rosemary
400 g Pork tenderloin
2-3 TABLESPOONS Oil
2 TABLESPOONS Pine nuts
150-200 g Whipped cream
1-2 TEASPOONS Vegetable broth
4 TABLESPOONS Marsala (Italian dessert wine)
3 TABLESPOONS Lemon juice

Directions

1
Use the peeler to remove some shavings from the Parmesan and grate the rest. Peel garlic and onion. Cut garlic into fine slices, dice onion. Wash the basil, remove the leaves
2
Cook the pasta in plenty of boiling salted water for about 8 minutes until al dente
3
Wash the rosemary, pluck. Dab the fillet dry and cut into 8 slices. Fry both in 1-2 tablespoons of hot oil for about 6 minutes. Turn from time to time
4
Roast the seeds without fat, remove. Heat 1 tablespoon of oil, fry onion and garlic. Stir in 1/8 l water, cream and stock. Bring to the boil and simmer for 5-6 minutes. Melt grated Parmesan cheese in the sauce. Season to taste, stir in basil
5
Season the meat, deglaze with Marsala and lemon juice, turn it and let it steep for a short time. Drain the pasta. Serve with basil cream, filet and stock. Sprinkle with pine nuts and Parmesan shavings
6
Drink: white wine