Bacon-wrapped Pork with Peppercorn Sauce and Noodles
Ingredients
- Ingredients
- 320 grams Pork tenderloin (ready to cook)
- salt
- freshly ground peppers
- vegetable oil
- 6 Sage
- 4 slices Bacon
- 1 Tbsp green peppers (from a jar)
- 150 milliliters Whipped cream
- 250 grams Broccoli
- 150 grams Tagliatelle
- 10 grams butter
Preparation steps
Preheat the oven to oven to 160°C (approximately 320°F).
Rinse the pork, pat dry, cut off fat and sinews, season with salt and pepper and sear all sides in a hot pan with oil. Remove, cover with the sage leaves and wrap with bacon. Put in the preheated oven and cook for about 30 minutes until done.
Put the green peppercorns into the pan and pour in the cream. Simmer for about 10 minutes over medium heat. Season with salt and pepper.
Rinse, trim and blanch broccoli florets for about 7 minutes in boiling salted water. Drain, rinse in cold water and let completely drain.
Cook the pasta in boiling salted water until al dente.
Remove the pork from the oven, let it rest briefly and cut into slices.
In another pan, melt the butter and briefly toss in the broccoli. Place the drained pasta and the pork on plates, garnish with the broccoli and serve drizzled with the sauce.
