Pork tenderloin with cherry tomatoes and green ribbon noodles

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Directions

1. 1

   Pour 200 ml of boiling water over the tea, let it steep for 5-6 minutes and pass through a sieve. Let the tea cool down. Wash the meat and pat dry. Place meat and tea in a freezer bag or container and close well. Marinate in the fridge for approx. 2 hours, turning occasionally

2. 2

   Remove the meat from the marinade, dab dry and season with salt and pepper. Heat 1 tablespoon of oil in a frying pan. Brown the meat all around, then deglaze with tea and cook in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for 10-15 minutes. Remove the meat from the oven and let it rest for about 10 minutes.

3. 3

   Cook the pasta in boiling salted water according to the instructions on the packet. Wash the cherry tomatoes and dab dry. Heat 2 tablespoons of oil in a frying pan. Fry the cherry tomatoes for about 5 minutes and season with salt and pepper. Remove the pan from the heat. Add pesto and 1-2 tbsp. water if necessary

4. 4

   Drain the pasta. Cut the meat into slices. Arrange pasta, meat, tomatoes and pesto and garnish with basil. Possibly drizzle with broth

5. 5

   waiting time approx. 2 hours

Nutrition Facts

KCAL
500 kcal

CARBS
57 g

FATS
14 g

PROTEINS
37 g