Pork tenderloin in pepper sauce and balsamic carrots

Name: Pork tenderloin in pepper sauce and balsamic carrots
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 Head (about 1 kg) Romanesco (cleaned about 450 g); 500 g baby carrots; 500 g Pork tenderloin; 2 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 250 g ribbon noodles; 2 TABLESPOONS Sugar; 75 ml white balsamic vinegar; 1 glass (400 ml) Veal stock; 1 TEASPOON Cornstarch; 1 TABLESPOON pickled peppercorns; 4 TABLESPOONS Whipped cream; 3 sheets flat leaf parsley; 40 g Pine nuts; 1-2 TABLESPOONS Butter; 7-10 Tbsp Parsley

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1 Head (about 1 kg) Romanesco (cleaned about 450 g)
500 g baby carrots
500 g Pork tenderloin
2 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
250 g ribbon noodles
2 TABLESPOONS Sugar
75 ml white balsamic vinegar
1 glass (400 ml) Veal stock
1 TEASPOON Cornstarch
1 TABLESPOON pickled peppercorns
4 TABLESPOONS Whipped cream
3 sheets flat leaf parsley
40 g Pine nuts
1-2 TABLESPOONS Butter
7-10 Tbsp Parsley

Directions

1
Romanesco clean, wash and divide into small florets. Peel the carrots, leaving a little green. Wash the carrots and cut them in half at an angle. Wash the pork tenderloin and dab dry. Fry all around in hot oil. Season with salt and pepper.
2
Fry over medium heat for about 15 minutes. Cook the noodles in boiling salted water for about 8 minutes, drain. Also cook Romanesco for about 8 minutes in boiling salted water. Melt the sugar until golden brown. Deglaze with vinegar and 250 ml water and boil off. Add the carrots. Season with salt and pepper and simmer for about 10 minutes. Deglaze fillet with stock. Stir cornflour and some water until smooth and thicken the stock. Add peppercorns. Boil up while stirring. Season with salt and pepper and refine with cream.
3
Deglaze fillet with stock. Stir cornflour and some water until smooth and thicken the stock. Add peppercorns. Boil up while stirring. Season with salt and pepper and refine with cream. Cut parsley into fine strips and sprinkle over the carrots. Roast pine nuts in a pan without fat. Add butter and melt. Toss the pasta in it. Cut the pork fillet open and serve with some pepper sauce, Romanesco and carrots. Garnish with parsley. Serve the pasta and the rest of the sauce extra
4
Roast pine nuts in a pan without fat. Add butter and melt. Toss the pasta in it. Cut the pork fillet open and serve with some pepper sauce, Romanesco and carrots. Garnish with parsley. Serve the pasta and the rest of the sauce extra