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🍽️ Pork fillet in bacon wrap on ribbon pasta with tomato sauce

891 kcal · 30 min · 4 servings

Ingredients

• 600 g pork tenderloin
• salt
• pepper
• 150 g breakfast bacon (in thin slices)
• 4 small rosemary sprigs
• 500 g tagliatelle
• 1 tbsp ghee
• 1 tbsp tomato paste
• 75 ml red wine
• 250 ml strained tomatoes
• garlic salt
• cayenne pepper
• 1 tbsp lemon juice
• 80 g caper berries (large, pickled capers with stem)

Instructions

1. 1. Rinse the pork fillet under running water.
2. 2. Pat the meat dry with a kitchen towel.
3. 3. Cut the fillet into four equal pieces.
4. 4. Season the meat pieces with salt and pepper.
5. 5. Lay four slices of bacon slightly overlapping next to each other.
6. 6. Wrap one piece of meat in the bacon slices.
7. 7. Place a sprig of rosemary on the wrapped meat.
8. 8. Secure the package with kitchen twine or a roasting clamp.
9. 9. Repeat steps 5 to 8 for the remaining meat pieces.
10. 10. Cook the ribbon pasta in plenty of salted water until al dente.
11. 11. Heat ghee in a frying pan.
12. 12. Sear the meat packages on all sides.
13. 13. Remove the meat packages from the pan.
14. 14. Keep the meat warm in the oven at 80 degrees Celsius.
15. 15. Fry the tomato paste in the same pan.
16. 16. Deglaze the paste with wine.
17. 17. Scrape the browned bits from the bottom of the pan.
18. 18. Stir the pureed tomatoes into the sauce.
19. 19. Bring the sauce to a boil.
20. 20. Season the sauce with garlic salt, pepper, cayenne pepper, and lemon juice.
21. 21. Rinse the capers under cold water.
22. 22. Warm the capers in the tomato sauce.
23. 23. Drain the pasta.
24. 24. Warm the serving plates.
25. 25. Place the pasta on the warmed plates.
26. 26. Pour the tomato sauce over the pasta.
27. 27. Place one meat package on each plate.

Nutrition per serving

• kcal: 891
• Protein: 53 g · Fett/Fat: 33 g · Carbs: 92 g