Pork tenderloin au gratin with porcini mushroom sauce and ribbon noodles

Name: Pork tenderloin au gratin with porcini mushroom sauce and ribbon noodles
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 30 g dried porcini; 600 g Pork tenderloin; 2 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 50 ml dry white wine; 40 g dried tomatoes in oil; 1/2 bunch Parsley; 40 g Gouda cheese; 2 TABLESPOONS Breadcrumbs; 200 g ribbon noodles; 1 collar Carrots; 1 TABLESPOON Butter or margarine; 100 g Mushrooms; 1 TABLESPOON Roast stock (instant); 1 TEASPOON dark sauce thickener

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

30 g dried porcini
600 g Pork tenderloin
2 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
50 ml dry white wine
40 g dried tomatoes in oil
1/2 bunch Parsley
40 g Gouda cheese
2 TABLESPOONS Breadcrumbs
200 g ribbon noodles
1 collar Carrots
1 TABLESPOON Butter or margarine
100 g Mushrooms
1 TABLESPOON Roast stock (instant)
1 TEASPOON dark sauce thickener

Directions

1
Soak the porcini for about 1 hour in about 150 ml water. Rinse pork tenderloin, dab dry, cut into medallions and fry in hot oil for 3 minutes on both sides. Then cook over medium heat for another 5 minutes. Season medallions with salt and pepper and place them in a flat ovenproof dish. Deglaze the meat with the wine. Add the soaking water of the mushrooms through a sieve, bring to the boil and reduce by half.
2
Finely dice the tomatoes. Wash and chop the parsley. Grate cheese coarsely. Mix tomato cubes, parsley, cheese and breadcrumbs. Cook ribbon noodles in sparkling salted water for about 8 minutes. Clean and halve the mushrooms. Heat the fat in a pan and fry the mushrooms in it until golden brown. Peel and wash the carrots and cut them in half lengthwise. Pour 50 ml water into the frying fat and steam the carrots for about 5 minutes. Add the mushrooms. Season vegetables with salt and pepper.
3
Clean and halve the mushrooms. Heat the fat in a pan and fry the mushrooms in it until golden brown. Peel and wash the carrots and cut them in half lengthwise. Pour 50 ml water into the frying fat and steam the carrots for about 5 minutes. Add the mushrooms. Season vegetables with salt and pepper. Put tomato-cheese crust on the pork fillets. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 5 minutes. Season the sauce to taste with roast stock, cut porcini mushrooms into strips and add to the sauce. Bind with sauce thickener, bring to the boil again. Arrange tagliatelle and vegetables on plates and serve with pork fillet and sauce
4
Put tomato-cheese crust on the pork fillets. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 5 minutes. Season the sauce to taste with roast stock, cut porcini mushrooms into strips and add to the sauce. Bind with sauce thickener, bring to the boil again. Arrange tagliatelle and vegetables on plates and serve with pork fillet and sauce
5
Waiting time approx. 1 hour