Pork Wrapped in Bacon on Tagliatelle with Tomato Sauce
- 600 grams Pork tenderloin
- 150 grams Bacon (thinly sliced)
- 4 small rosemary
- 500 grams Tagliatelle
- 1 tablespoon clarified butter
- 1 tablespoon Tomato paste
- 75 milliliters Red wine
- 250 milliliters tomatoes (puree)
- Garlic salt
- cayenne pepper
- 1 tablespoon lemon juice
- 80 grams caperberry (large, capers with stem)
Rinse the pork tenderloin, pat dry, cut into 4 fillets, and season with salt and pepper. Place the strips of bacon overlapping, side by side, and wrap around each filet. Top with a sprig of rosemary and tie with kitchen string.
Cook the pasta in plenty of salted water until al dente. Brown the meat in hot clarified butter, remove and keep warm in the oven set to 80°C (approximately 175°F).
Spoon the tomato paste into the meat frying pan, deglaze with wine, stirring. Stir in the tomato puree, bring to a boil and season with garlic salt, cayenne pepper, and lemon juice.
Rinse the capers and warm in the sauce. Remove the kitchen string from the pork fillets. Drain the pasta, arrange on warmed plates, pour the sauce over the pasta and serve topped with a pork fillet.