Pork Tenderloin with Plum Sauce and Pasta
- For the pork
Pork tenderloin (About 500 grams)
- 1 tablespoon
- 2 tablespoons
freshly ground Pepper
- In addition
- 400 grams
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.