Pork cutlets with mangetout in cream sauce (4 ingredients 1 dish)

Name: Pork cutlets with mangetout in cream sauce (4 ingredients 1 dish)
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 600 g Pork tenderloin; 2 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 400 g ribbon noodles (e.g. tagliatelle); 75 g Sweet peas; 1/4 Pot of chervil; 2 packages (250 ml each) Pans cream sauce

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

600 g Pork tenderloin
2 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
400 g ribbon noodles (e.g. tagliatelle)
75 g Sweet peas
1/4 Pot of chervil
2 packages (250 ml each) Pans cream sauce

Directions

1
Wash the meat, dab dry and cut into strips. Heat oil in portions in a large pan. ##Fry the meat for 4-5 minutes, season with salt and pepper and remove.
2
Prepare the pasta in boiling salted water according to the instructions on the packet. Clean, wash and drain the mangetouts and cut them into strips. Wash chervil, dab dry, except for something to garnish, pluck leaves from the stems and chop.
3
Put all the meat and ##sugar pods## in the pan. Add cream sauce, 100 ml water and chopped chervil, bring to the boil and simmer for 1-2 minutes. Season to taste with salt and pepper.
4
Drain the pasta, arrange on plates with the shredded meat and garnish with chervil.