← All recipes

🍝 Tender Pork Fillet on Herb Pasta

390 kcal · 30 min · 4 servings

Tender Pork Fillet on Herb Pasta Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Rinse the pork fillet under cold water and pat it dry with a kitchen towel.
  2. 2. Wash the fresh herbs, shake off excess water, and pick the leaves off the stems.
  3. 3. Chop the herbs roughly.
  4. 4. Season the meat with salt and pepper.
  5. 5. Brush the fillet with one tablespoon of oil.
  6. 6. Roll the meat in the chopped herbs until it is coated all over.
  7. 7. Wrap the fillet first in cling film and then in aluminum foil.
  8. 8. Seal the ends of the foil well to prevent anything from leaking out.
  9. 9. Bring water in a pot to a boil and reduce the heat so that the water is about 80 degrees Celsius.
  10. 10. Place the wrapped meat into the hot water.
  11. 11. Poach the meat for about 30 minutes (cook gently in hot water).
  12. 12. Make sure to adjust the cooking time depending on the thickness of the meat.
  13. 13. Cook the pasta in salted water according to the package instructions until al dente.
  14. 14. Wash the vegetables thoroughly.
  15. 15. Remove the tough ends and any dirt from the vegetables.
  16. 16. Slice the carrot and zucchini into thin slices using a grater or slicer.
  17. 17. Cut the spring onions diagonally into wide strips.
  18. 18. Heat the remaining oil in a frying pan.
  19. 19. Sauté the vegetables over high heat for 1 to 2 minutes.
  20. 20. Season the vegetables with salt and pepper.
  21. 21. Add a little water and cover the pan.
  22. 22. Simmer the vegetables over medium heat for another 1 to 2 minutes until al dente.
  23. 23. Remove the meat from the water.
  24. 24. Let the meat rest for about 5 minutes.
  25. 25. Drain the pasta.
  26. 26. Mix the pasta with the sautéed vegetables.
  27. 27. Finally, adjust the seasoning of the pasta and vegetable mixture.
  28. 28. Divide the pasta among four plates.
  29. 29. Slice the pork fillet.
  30. 30. Place the meat slices on top of the vegetables.

Nutrition per serving