Pork Tenderloin with Plum Sauce and Pasta
Pork is fatty? That depends on the cut - 100 grams of pork tenderloin, for example, provides just 104 kilocalories and only 2 grams of fat. Pork is also a good source of B vitamins, especially the often scarce vitamin B12. Also important trace elements such as zinc and selenium are found in pork.
Pork of good quality can be recognised by its light red to red colour - be careful if the pork looks pale and is already floating in its own juice in the counter. Even packaged meat should lie almost dry in the package. In its raw state it smells pleasantly fresh, it is firm and yields slightly at the touch of a finger.
- For the pork
- 1 Pork tenderloin (About 500 grams)
- 1 clarified butter
- 4 Red Plum
- 1 large onion
- 1 tablespoon Plum jam
- 2 tablespoons dry sherry
- 4 butter
- freshly ground peppers
- For the vegetables
- 200 grams Snow peas
- 1 yellow paprika
- 1 Red paprika
- 1 tablespoon butter
- 50 milliliters Vegetable broth
- In addition
- 400 grams Tagliatelle
For the pork: Season pork with salt and pepper. Heat oil in a roasting pan and sear meat until golden brown on all sides. Wrap in aluminum foil and roast in preheated oven at 130°C (approximately 265°F) for about 40 minutes.
Rinse and halve plums, pit and cut into small cubes. Peel, halve and finely dice onion. Heat butter in a frying pan and saute onion until soft. Add plum and saute for about 2-3 minutes on high heat, stirring constantly. Season with salt and pepper. Add jam with sherry and mix well.
For the vegetables: Rinse and halve bell peppers, remove seeds and ribs and cut into strips. Rinse and pat dry snow peas. Heat butter in a pan and saute vegetables for a few minutes, deglaze pan with broth and simmer for 5 minutes.
Cook pasta in plenty of boiling salted water until al dente.
Remove pork from the oven, add all resulting juice to the sauce and slice meat diagonally.
Arrange pasta on plates, top with vegetables and meat and drizzle with sauce. Serve immediately.