Pork Tenderloin with Fresh Tagliatelle in Creamy Truffle Sauce
with Grana Padano, arugula & fresh herbs
Tagliatelle is a traditional Italian pasta, known for its long, flat ribbons. Originating from the Emilia-Romagna and Marche regions, it’s typically served in a rich, creamy sauce.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
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
Utensils
Cooking Steps
- Boil plenty of salted water in a pot or saucepan for the tagliatelle.
- Crush or mince the garlic.
- Tear the thyme leaves off of the stems.
- Finely chop the parsley.
- 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 aluminum foil until serving.
- 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 more minutes, then deglaze with the white wine vinegar.
- Meanwhile, boil the tagliatelle for 4 - 6 minutes until done.
- Reserve 25ml cooking liquid per person, then drain and set aside.
- To the vegetables, add the cooking juices from the pork, the cream and the reserved cooking liquid.
- Crumble in the stock cube and mix well to combine (see pantry for amount).
- 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).
Tip: it may still be slightly rare inside.
- 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.
