Serves: For 2 people
Preparation time: 30 minutes
Cooking time approx: 35 min
Difficulty: Easy
Ingredients:
320 g pork, ready to
salt,
pepper, ground pepper
Vegetable oil
6 sage leaves
4 slices bacon
1 tablespoon green peppercorns, glass
150 ml cream
250 g broccoli florets
150 g tagliatelle
10g butter
Instructions:
Preheat the oven to oven to 160 ° C top and bottom heat. Preheat
wash the meat, pat dry, parry, salt and pepper and sear in a hot pan with oil around sharp. Remove, cover with the sage leaves and wrap with bacon. For about 30 minutes in the preheated oven and cook to an end.
Pour the pepper to the pan and pour in the cream. Simmer over medium heat for about 10 minutes. With salt and pepper and spice.
Wash the broccoli florets, clean, and blanch in boiling salted water for about 7 minutes. Deter, drain and drain well.
the pasta in boiling salted water until al dente cooked.
The meat from the oven, let stand briefly and cut into slices.
In another pan melt the butter and swirl the broccoli in it briefly. With the drained pasta and the pork on a plate and serve Serve drizzled with the sauce.
Source: http://www.maredo-handel.com/zubereitungstipps/schweinefilet/rezepte/im_speckmantel_mit_pfeffersauce_und_tagliatelle/index.html
