Pork Tenderloin with Tapenade and Tagliatelle
Without a doubt, the pork tenderloin is the best and most refined piece of meat from a pig. The juicy and round taste lends itself to many preparations. That may be a bit southern and sunny, as this recipe shows. With fresh taping (thick sauce based on olives and capers) and simple tagliatelle you can prepare an easy and summery dish.
Ingredients for Pork Tenderloin with Tapenade and Tagliatelle:
serves 4 :
1½ pounds - 700 g pork tenderloin
2 tablespoons green tapenade
9 oz. - 250 g mushrooms cut into quarters
3 spring onions finely chopped
3½ oz. - 100 grams of pea frozen
1 pound - 450 grams of tagliatelle
1 pound - 450 grams of small vine tomatoes cut in half
2 oz. - 60 arugula
pepper and salt
How to make Pork Tenderloin with Tapenade and Tagliatelle:
Preheat the oven to 338°F - 170°C
Let the meat come to room temperature.
Cut the pork tenderloin open lengthwise without cutting completely.
Open up and spread with some tapenade.
Fold close and possibly hold together with some kitchen rope and skewers.
Season with pepper and salt.
Heat a generous dash of olive oil in a frying pan.
Sear the pork tenderloin on all sides.
Put the seared pork tenderloin in a baking dish and add the mushroom and chopped spring onion.
Stir a little and add a dash of olive oil if necessary.
Let the pork tenderloin cook for another 20 minutes in a preheated oven (338°F - 170°C). Add halfway through the frozen peas and stir the vegetables well again.
Meanwhile, cook the tagliatelle in salted water according to the instructions on the package.
Drain the cooked pasta and mix in just before serving the arugula, the halved tomatoes and a dash of olive oil.
Finish with some pepper and a pinch of salt.
Cut the pork tenderloin - which must still be nice and juicy - into thick, equal slices.
Serve immediately with the fried vegetables and summer pasta.