Pork tenderloin on noodle bed with colourful vegetables
easy
30 mins
30 mins
Ingredients
- 500 g Pork tenderloin
- 2 TABLESPOONS Oil
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 200 g wide ribbon noodles
- 2 large carrots (about 150 g each)
- 1 (approx. 250 g) large zucchini
- 200 g Oyster mushrooms
- 1 Onion
- 2 TABLESPOONS Butter or margarine
- 100 ml White wine
- 7-10 Tbsp 100 g
- 7-10 Tbsp Whipped cream
- 2 TABLESPOONS sauce thickener
- 7-10 Tbsp Aluminium foil
Directions
- 1
Wash the fillet and dab dry. Fry well all around in hot oil. Season with salt and pepper. Fry over medium heat for about 15 minutes. Meanwhile cook the noodles in boiling salted water for about 8 minutes, then drain.
- 2
Peel the carrots and cut them into wide, long strips with a peeler. Clean, wash and cut the zucchini into strips. Blanch both in boiling salted water for about 2 minutes. Clean oyster mushrooms and wash them carefully.
- 3
Peel and chop the onion. Sauté the onion and mushrooms in the hot fat. Add pasta and prepared vegetables and toss in. Flavour again. Take the fillet out of the pot, wrap in foil and let it rest for about 5 minutes.
- 4
Add 1/8 litre of water, wine and cream to the roast. Sprinkle in sauce thickener, bring to the boil. Season to taste with salt and pepper. Cut fillet into slices and arrange everything on a plate.
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