Gratinated pork fillet shredded in tomato cream

Name: Gratinated pork fillet shredded in tomato cream
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 200 g Ricciolina (wavy ribbon noodles); 7-10 Tbsp Salt; 800 g Pork tenderloin; 250 g Mushrooms; 1 Shallot; 1 Garlic clove; 2 Branches of rosemary; 1 collar Basil; 2 TABLESPOONS Oil; 500 g strained tomatoes; 200 g cherry tomatoes; 50 g Whipped cream; 7-10 Tbsp black pepper; 1 pinch Sugar; 2 TABLESPOONS Sherry, medium; 100 g grated raclette cheese; 7-10 Tbsp Grease

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

200 g Ricciolina (wavy ribbon noodles)
7-10 Tbsp Salt
800 g Pork tenderloin
250 g Mushrooms
1 Shallot
1 Garlic clove
2 Branches of rosemary
1 collar Basil
2 TABLESPOONS Oil
500 g strained tomatoes
200 g cherry tomatoes
50 g Whipped cream
7-10 Tbsp black pepper
1 pinch Sugar
2 TABLESPOONS Sherry, medium
100 g grated raclette cheese
7-10 Tbsp Grease

Directions

1
Cook the pasta in boiling salted water for about 6 minutes, drain. Rinse pork fillet, dab dry, cut into slices. Clean the mushrooms, rinse briefly if necessary and cut in half. Peel shallot and garlic, dice finely.
2
Set aside some rosemary and basil for garnishing. Strip the rest from the stems and chop finely. Fry the fillet in hot oil in portions, remove. Sauté the mushrooms in the frying fat, add rosemary, shallot and garlic and steam briefly.
3
Fill up with strained tomatoes, boil down a little. Wash the tomatoes, drain and cut in half. Refine tomato sauce with cream and season with salt, pepper, sugar and sherry. Add meat, tomatoes and basil.
4
Grease 4 small casseroles. Place the pasta around the edge. Put the pork cutlet in the middle. Sprinkle with cheese and gratinate in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 8-10 minutes.
5
Garnish with rosemary and basil and serve.