Fillet with mascarpone-pepper sauce

Name: Fillet with mascarpone-pepper sauce
Cook time: 40 min
Total time: 40 min
Yield: 8
Ingredients: 1 kg Pork tenderloin; 2 Onions; 3-4 Tbsp Peppercorns; 1.5 kg green asparagus; 7-10 Tbsp Salt; 1/2 TEASPOON Sugar; 1 washer Lemon; 1 kg very wide ribbon noodles; 3 TABLESPOONS Oil; 250 ml dry white wine; 400 g Mascarpone; 1 coated Tsp Cornstarch

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 8

1 kg Pork tenderloin
2 Onions
3-4 Tbsp Peppercorns
1.5 kg green asparagus
7-10 Tbsp Salt
1/2 TEASPOON Sugar
1 washer Lemon
1 kg very wide ribbon noodles
3 TABLESPOONS Oil
250 ml dry white wine
400 g Mascarpone
1 coated Tsp Cornstarch

Directions

1
Wash the fillet, dab dry and cut into fine slices. Peel and chop the onions. Crush peppercorns with a mortar. Wash asparagus, cut off woody ends. Cut asparagus into small pieces.
2
Pour into boiling salt water. Season with some sugar and a slice of lemon, cook for 8-10 minutes. Meanwhile, prepare pasta in boiling salted water according to package instructions. Heat the oil in a pan.
3
Brown the onions and the fillet in it at high heat. Season with salt and crushed pepper. Deglaze with white wine, boil down for 1-2 minutes. Add 400 ml water, bring to the boil. Stir 2 tablespoons mascarpone and starch until smooth and thicken the sauce with it, bring to the boil briefly.
4
Stir in the remaining mascarpone, season to taste again. Arrange fillet and sauce with asparagus and noodles in portions.