Succulent tenderloin with pasta

  • 45 min
Succulent tenderloin with pasta

Ingredients

  • ½ packet Vegeta Natur for pork (15 g)
  • 1 pork tenderloin (about 400 g)
  • Vegeta Maestro chilli with salt
  • 4 tablespoons grated cheese (parmesan, Gran Padano)
  • 400 g Zlato Polje broad egg noodles
  • 100 ml cooking cream
  • 200 g onion
  • 2 tablespoons olive oil
  • 20 g butter
  • 100 ml sweet wine
  • juice of 1 orange

Preparation

  1. Mix together orange juice and wine, and pour over meat. Marinate 30 minutes.
  2. Cook pasta in boiling salted water.
  3. Heat butter and olive oil in a wide pan, and fry sliced onions until transparent. Add meat with marinade. Fry, stirring occasionally.
  4. When meat is finished, add in cream and continue sautéing several minutes.

Serving: Serve prepared tenderloin over noodles and sprinkle with grated cheese and chilli with salt.

Advice: Pork tenderloin needs a short cooking time at high heat. Instead of cooking cream, you can use coconut milk to give the dish a special flavour.