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Pork Tenderloin with Paprika Cream Sauce and Linguine
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Prep. 25 min
Total 1 h 30 min
4 portion
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Ingredients

  • pork tenderloin room temperature, approx. Ø 5-6 cm
    500 gram
  • bacon, any type
    8 slice
  • garlic clove
    2
  • onion quartered
    60 gram
  • red pepper cut in pieces (3 cm)
    200 gram
  • olive oil
    20 gram
  • chopped tomatoes, canned
    400 gram
  • double cream (around 48 % fat)
    200 gram
  • water
    700 gram
  • tomato purée
    20 gram
  • paprika, sweet, smoked
    5 gram
  • vegetable stock cube (for 0.5 l)
    1
    1 heaped teaspoon vegetable stock paste
  • Marsala wine, dry or sweet
    30 gram
  • caster sugar
    1 teaspoon
  • salt
    ½ teaspoon
  • pepper, ground
    ½ teaspoon
  • pasta, dried, type linguine
    300 gram
  • cream cheese
    80 gram
  • crème fraîche, min 30% fat
    80 gram
  • parsley leaf, fresh finely sliced, for garnishing

Difficulty

easy

Nutrition per 1 portion

Sodium 1186.1 mg
Protein 39.8 g
Energy 4529.9 kJ / 1082.7 kcal
Fat 66.9 g
Fibre 6.2 g
Saturated Fat 28.8 g
Carbohydrates 78.6 g

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