Roast pork stuffed with prunes and pappardelle

Name: Roast pork stuffed with prunes and pappardelle
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 6 Stem(s) Chervil; 1 kg Pork tenderloin from the middle; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 10 Prunes; 1 TABLESPOON Sultanas; 2 TABLESPOONS Oil; 3 Garlic cloves; 5 Shallots; 300 ml dry white wine; 200 g ribbon noodles (pappardelle); 7-10 Tbsp Chervil; 7-10 Tbsp Kitchen yarn

AUTHOR
Lenora Decker

DIFFICULTY
very easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

6 Stem(s) Chervil
1 kg Pork tenderloin from the middle
7-10 Tbsp Salt
7-10 Tbsp Pepper
10 Prunes
1 TABLESPOON Sultanas
2 TABLESPOONS Oil
3 Garlic cloves
5 Shallots
300 ml dry white wine
200 g ribbon noodles (pappardelle)
7-10 Tbsp Chervil
7-10 Tbsp Kitchen yarn

Directions

1
Wash the chervil, shake dry and chop the leaves coarsely. Dab meat dry, cut lengthwise to 2/3 and open. Season inside with salt and pepper. Spread the plums, chervil and sultanas in the middle of the meat, then fold up and tie into shape with kitchen twine. Season with salt and pepper
2
Heat the oil in a frying pan. Brown the roast in it all around for about 5 minutes. Peel and crush garlic. Peel and halve shallots. Add shallots and garlic cloves to the roast and fry for 2-3 minutes. Deglaze with wine, cover and stew at medium heat for about 1 hour
3
Cook the pasta in boiling salted water according to the instructions on the packet. Let roast rest for about 5 minutes before cutting. Remove kitchen string and cut roast into slices. Serve with pappardelle and gravy. Garnish with chervil