Pork Tenderloin with mushrooms and pasta

Ingredients for Pork Tenderloin with mushrooms and pasta

Instructions for Pork Tenderloin with mushrooms and pasta

To prepare the Pork Tenderloin with mushrooms and pasta recipe, please follow these instructions:

Trimmings for tenderloin tips, sinew and membranes. (Meat can be used the next day as mince or to beef Tatare.)

Share the loin into four. Press each steak lightly in your hand and put a few slices of bacon. Bind them fast with cotton thread or hold them together with toothpicks or kødnåle.

Melt two thirds of the butter in a deep saucepan and Brown the steaks in two-three minutes on each side at about 160 degrees. Season with salt and pepper. Let steaks rest while the mushrooms and sauté.

Fry the cleaned mushrooms in the rest of the butter. When svampenes juice becomes thick, they are ready for distribution over the steaks.

Bring a couple of cups of lightly salted water to a boil. Dip the chop-and-a-half minutes and hiv the above in a bowl of water with ice cubes. Shake the water off after half a minute. DUP additional parsley dry with paper towels.

Blend the parsley with the rest of the butter and piskefløden. Turn the pasta in parsley cream and serve.