Turbo tortelloni with herb sauce and fillet

Name: Turbo tortelloni with herb sauce and fillet
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1⁄2 Potty Oregano; 1⁄2 Federation flat leaf parsley; 200 g Herb cream cheese; 100 ml Milk; 7-10 Tbsp salt, pepper; 500 g Pork tenderloin; 2 TABLESPOONS Oil; 500 g Spinach-Ricotta-Tortelloni (refrigerated shelf)

AUTHOR
Kate Willis

DIFFICULTY
very easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

1⁄2 Potty Oregano
1⁄2 Federation flat leaf parsley
200 g Herb cream cheese
100 ml Milk
7-10 Tbsp salt, pepper
500 g Pork tenderloin
2 TABLESPOONS Oil
500 g Spinach-Ricotta-Tortelloni (refrigerated shelf)

Directions

1
Wash the herbs, shake dry and chop coarsely. Finely puree the herbs, cheese and milk in a tall mixing bowl with a hand blender. Season to taste with salt and pepper.
2
Cut the meat into 12 slices. Heat the oil in a pan one after the other. Fry the meat in it in portions on each side for 3-4 minutes. Season with salt and pepper.
3
Cook the tortelloni in boiling salted water according to the package instructions. Drain, put back into the pot and mix with the sauce. Serve everything. Sprinkle with coloured pepper to taste.