Pork Tenderloin with Paprika Cream Sauce and Linguine

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Prep. 25 min

Total 1 h 30 min

4 portion

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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