Pork Tenderloin with Truffle Tagliatelle

Name: Pork Tenderloin with Truffle Tagliatelle with Grana Padano, arugula & fresh herbs
Total time: 20 min
Yield: 2
Cuisine: Italian
Ingredients: 250 g Fresh tagliatelle; 400 g Vegetable mix with mushrooms; 10 g Fresh curly parsley & thyme; 150 g Cooking cream; 2 piece Pork tenderloin; 8 milliliters Truffle-style olive oil; 2 piece Garlic; 40 g Grana Padano flakes DOP; 40 g Arugula; 2 teaspoon White wine vinegar; ½ piece Low sodium mushroom or vegetable stock cube; 1 tablespoon [Plant-based] butter; 1 tablespoon Olive oil; to taste Salt and pepper

with Grana Padano, arugula & fresh herbs

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Allergens:

•Tarwe

•Gluten

•Melk (inclusief lactose)

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total20 minutes

Cooking Time20 minutes

DifficultyMedium

Ingredients

Serving amount

125 g

Fresh tagliatelle

(Contains: Ei, Tarwe, Gluten May be present: Melk (inclusief lactose), Mosterd, Noten, Schaaldieren, Soja, Vis, Walnoten, Weekdieren)

200 g

Vegetable mix with mushrooms

5 g

Fresh curly parsley & thyme

75 g

Cooking cream

(Contains: Melk (inclusief lactose))

1 piece

Pork tenderloin

(May be present: Melk (inclusief lactose), Mosterd, Soja, Gluten, Selderij)

4 milliliters

Truffle-style olive oil

1 piece

Garlic

20 g

Grana Padano flakes DOP

(Contains: Ei, Melk (inclusief lactose))

20 g

Arugula

Not included in your delivery

1 teaspoon

White wine vinegar

¼ piece

Low sodium mushroom or vegetable stock cube

½ tablespoon

[Plant-based] butter

½ tablespoon

Olive oil

to taste

Salt and pepper

Nutrition Values

Energy (kJ)3730 kJ

Calories892 kcal

Fat39.2 g

Saturated Fat19.4 g

Carbohydrate83.4 g

Sugar8.3 g

Dietary Fiber11.6 g

Protein53.6 g

Salt1.6 g

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Pan with Lid

•Tall-Sided Pan

•Aluminum Foil

•Small Bowl

Cooking Steps

Crush or mince the garlic. Tear the thyme leaves off of the stems. Finely chop the parsley.
Boil plenty of salted water in a pot or saucepan for the tagliatelle.
Melt a knob of butter in a frying pan over medium-high heat. Season the pork with salt and pepper, then fry for 10 - 13 minutes until evenly browned.
Remove from the pan and allow to rest under aluminium foil until serving.

Meanwhile, boil the tagliatelle for 4 - 6 minutes until done. Reserve 25ml cooking liquid per person, then drain and set aside.
Heat a large clean frying pan over medium-high heat. Fry the vegetable mix for 6 minutes.
Drizzle with olive oil, then add the garlic and half of the fresh herbs.
Fry for 2 minutes, then deglaze with the white wine vinegar.

Add the cooking juices from the pork, the cream and the reserved cooking liquid, then crumble in the stock cube (see pantry for amount). Mix well to combine.
Transfer the tagliatelle to the sauce, then bring to the boil and simmer for 1 minute or longer as needed. Add an extra splash of cooking liquid if necessary.
Take the pan off the heat and stir in half of the cheese. Season to taste with a generous amount of salt and pepper.

Slice the pork (see Tip).
Serve half of the arugula on plates and top with the tagliatelle. Drizzle with the truffle oil and garnish with the rest of the cheese.
Top with the sliced pork and the rest of the arugula. Garnish with the rest of the fresh herbs to finish.

Tip: it may still be slightly rare.