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🍽️ Pork tenderloin with apple celery cream sauce and spiral pasta

798 kcal · 30 min · 4 servings

Ingredients

• 500 g chicken breast fillet
• 500 g spiral pasta
• salt
• 3 stalks celery
• 2 red, ripe apples
• 1 tbsp lemon juice
• 20 g butter
• 150 ml chicken broth
• 150 g crème fraîche
• 1 tsp freshly chopped lemon thyme
• pepper (from the mill)

Instructions

1. 1. Rinse the meat under running water and then pat it completely dry with a kitchen towel.
2. 2. Cut the meat into small, bite-sized cubes.
3. 3. Bring a large pot of water to a boil and add a generous amount of salt.
4. 4. Cook the pasta in the salted water until it is al dente (firm to the bite).
5. 5. Remove the tough outer layer from the celery and wash it thoroughly.
6. 6. Slice the celery into very thin, narrow rings.
7. 7. Wash the apples and cut them into four equal quarters.
8. 8. Remove the core from the apple quarters.
9. 9. Slice the cored apple pieces into thin slices.
10. 10. Drizzle the apple slices with lemon juice immediately to prevent them from browning.
11. 11. Drain the pasta, but reserve a little cooking water, and let them drain well.
12. 12. Heat the butter in a large pan over medium heat.
13. 13. Fry the meat cubes on all sides until golden brown.
14. 14. Add the celery rings and apple slices to the pan.
15. 15. Sauté the vegetables and apples briefly until they are slightly soft.
16. 16. Deglaze the pan by pouring in the broth.
17. 17. Stir the crème fraîche into the sauce.
18. 18. Fold in the fresh herbs and season the sauce generously with salt and pepper.
19. 19. Add the drained pasta to the pan with the sauce.
20. 20. Toss everything briefly until the pasta is well coated with the sauce.
21. 21. Preheat the serving plates in advance.
22. 22. Plate the dish on the warm plates and serve immediately.

Nutrition per serving

• kcal: 798
• Protein: 49 g · Fett/Fat: 19 g · Carbs: 106 g