Creamy Pork Tenderloin Pasta
- 300 grams of pork or beef tenderloin
- 400 grams pasta of your choice
- 1/2 yellow onion, chopped
- 2 garlic cloves, minced
- 1 dried Piri Piri (optional), minced
- 1/2 red chili, seed removed and minced
- 1 dl white wine
- 2 dl cream
- 100 grams parmesan
- salt and pepper
- 2 tbsp chopped fresh parsley (optional)
- butter and oil for frying
- Cook the pasta according to the instructions on the box.
- In a pan over medium heat, oiled, fry the onion, garlic, piri piri, and red chili for 2-3 minutes.
- Add the cream, and wine and let it simmer for a minute before adding the parmesan. Season with salt and pepper.
- Meanwhile, slice the tenderloin and add butter to a pan over medium heat fry until browned.
- Add the tenderloin to the sauce and stir. Season with salt and pepper.
- Coat the pasta with the sauce and serve with some grated parmesan.
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