Creamy pork fillet with ribbon noodles and rocket salad

Name: Creamy pork fillet with ribbon noodles and rocket salad
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 200 g Mushrooms; 1 collar Spring onions; 2 Garlic cloves; 7-10 Tbsp Salt; 600 g Pork tenderloin; 250 g Noodles (e.g. tagliatelle); 7-10 Tbsp Pepper; 3-4 Tbsp Flour; 1-2 TABLESPOONS Oil; 100 ml dry white wine; 300 ml Vegetable broth (instant); 250 g Whipped cream; 1 TABLESPOON pink berries

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

200 g Mushrooms
1 collar Spring onions
2 Garlic cloves
7-10 Tbsp Salt
600 g Pork tenderloin
250 g Noodles (e.g. tagliatelle)
7-10 Tbsp Pepper
3-4 Tbsp Flour
1-2 TABLESPOONS Oil
100 ml dry white wine
300 ml Vegetable broth (instant)
250 g Whipped cream
1 TABLESPOON pink berries

Directions

1
Clean and slice the mushrooms. Clean and wash spring onions, halve lengthwise and cut into pieces of about 3 cm. Peel garlic, chop finely and grate with salt to a paste.
2
Cut the meat into small pieces. Cook the pasta in boiling salted water for about 10 minutes. Season meat with salt and pepper and turn in flour. Heat oil in a pan. Brown the meat in it, take it out and put it aside.
3
Fry the garlic paste, spring onions and mushrooms in the cooking fat. Deglaze with wine, stock and cream. Add meat. Season to taste with salt and pepper. Bring to the boil and let it boil down for about 10 minutes.
4
In the meantime drain the pasta and let it drain. Arrange meat and sauce with noodles on plates. Sprinkle with crushed pink berries. Serve with rocket salad with paprika-vinegar-oil marinade and shaved parmesan.