Ribbon noodles with sliced meat in sherry cream

Name: Ribbon noodles with sliced meat in sherry cream
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 250 g ribbon noodles; 7-10 Tbsp Salt; 500 g large carrots; 1 (approx. 300 g) Pork tenderloin; 2 TABLESPOONS Oil; 1 TEASPOON pink berries; 3-4 Tbsp Sherry; 250 g Whipped cream; 2 stem(s) Thyme and oregano; 1-2 TABLESPOONS sauce thickener; 7-10 Tbsp fresh herbs

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

250 g ribbon noodles
7-10 Tbsp Salt
500 g large carrots
1 (approx. 300 g) Pork tenderloin
2 TABLESPOONS Oil
1 TEASPOON pink berries
3-4 Tbsp Sherry
250 g Whipped cream
2 stem(s) Thyme and oregano
1-2 TABLESPOONS sauce thickener
7-10 Tbsp fresh herbs

Directions

1
Cook the pasta in boiling salted water for about 8 minutes. In the meantime peel, wash and cut carrots into strips. Pour into 200 ml boiling water. Cover and cook for about 6 minutes. Then drain and store the vegetable stock.
2
Wash the fillet, dab dry and cut into fine slices. Heat oil in a pan. Fry the fillet in it over high heat for 2-3 minutes, turning it over. Season with salt, pink berries and sherry. Deglaze with cream and retained vegetable stock, bring to the boil.
3
Wash herbs, chop, stir in. Add sauce thickener, bring to the boil. Heat carrots in it. Season again and serve in portions garnished with fresh herbs.