Pork tenderloin with cherry tomatoes and green ribbon noodles

AUTHOR
Rachel Vazquez
DIFFICULTY
very easy
RATING
4 3
COOK TIME
30 mins
TOTAL TIME
30 mins

Ingredients

Servings: 4
  • 1 TABLESPOON Keemutee
  • 500 g Pork tenderloin (from the middle)
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 3 TABLESPOONS Oil
  • 300 g black spaghetti
  • 150 g cherry tomatoes
  • 2-3 TABLESPOONS Basil pesto
  • 7-10 Tbsp Aluminium foil

Directions

  1. 1

    Pour 200 ml of boiling water over the tea, let it steep for 5-6 minutes and pass through a sieve. Let the tea cool down. Wash the meat and pat dry. Place meat and tea in a freezer bag or container and close well. Marinate in the fridge for approx. 2 hours, turning occasionally

  2. 2

    Remove the meat from the marinade, dab dry and season with salt and pepper. Heat 1 tablespoon of oil in a frying pan. Brown the meat all around, then deglaze with tea and cook in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for 10-15 minutes. Remove the meat from the oven and let it rest for about 10 minutes.

  3. 3

    Cook the pasta in boiling salted water according to the instructions on the packet. Wash the cherry tomatoes and dab dry. Heat 2 tablespoons of oil in a frying pan. Fry the cherry tomatoes for about 5 minutes and season with salt and pepper. Remove the pan from the heat. Add pesto and 1-2 tbsp. water if necessary

  4. 4

    Drain the pasta. Cut the meat into slices. Arrange pasta, meat, tomatoes and pesto and garnish with basil. Possibly drizzle with broth

  5. 5

    waiting time approx. 2 hours

Nutrition Facts

KCAL
500 kcal
CARBS
57 g
FATS
14 g
PROTEINS
37 g