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Pork Tenderloin with Paprika Cream Sauce and Linguine
4.2 6 ratings
Prep. 25 min
Total 1 h 30 min
4 portions
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Ingredients

  • pork tenderloin room temperature, approx. Ø 5-6 cm
    500 g
  • bacon
    8 slices
  • garlic cloves
    2
  • onion quartered
    60 g
  • red peppers cut in pieces (3 cm)
    200 g
  • olive oil
    20 g
  • tinned chopped tomatoes
    400 g
  • double cream
    200 g
  • water
    700 g
  • tomato purée
    20 g
  • sweet smoked paprika
    5 g
  • vegetable stock cube (for 0.5 l)
    1
    1 heaped tsp vegetable stock paste, homemade
  • Marsala wine, sweet or dry
    30 g
  • caster sugar
    1 tsp
  • fine sea salt
    ½ tsp
  • ground black pepper
    ½ tsp
  • dried linguine pasta
    300 g
  • cream cheese
    80 g
  • crème fraîche
    80 g
  • fresh parsley leaves finely sliced, for garnishing

Difficulty

easy

Nutrition per 1 portion

Sodium 1186.1 mg
Protein 39.8 g
Calories 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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