Imagine a dish that combines the tender, perfectly seared pork with a luxuriously creamy cheese sauce, all nestled on a bed of silky tagliatelle - this is not just a meal, it's a culinary journey through German cuisine that will make your taste buds dance! Whether you're looking to impress dinner guests or treat yourself to a restaurant-quality meal at home, this "Schweinefilet mit Käsesauce auf Bandnudeln" promises to be a showstopper that's surprisingly simple to prepare.
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: German
Serves: 4 servings
Ingredients
- 400g pork tenderloin
- 200ml cream
- 150g grated cheese
- 250g tagliatelle
- 1 onion, chopped
- Salt and pepper to taste
- Butter for frying
Instructions
- Remove the pork tenderloin from refrigerator 30 minutes before cooking to allow it to reach room temperature. Pat the meat dry with paper towels and season generously with salt and pepper.
- Heat butter in a large skillet over medium-high heat. Once the butter is melted and slightly bubbling, carefully place the seasoned pork tenderloin in the pan.
- Sear the tenderloin for approximately 3-4 minutes on each side, creating a golden-brown crust. Ensure the meat is evenly browned on all sides.
- Transfer the seared tenderloin to a preheated oven at 180°C (350°F) and roast for about 12-15 minutes, or until the internal temperature reaches 63-65°C (145-150°F).
- While the meat is roasting, chop the onion finely and prepare the cheese sauce. In the same skillet used for searing, sauté the chopped onions until translucent.
- Add cream to the skillet with onions and bring to a gentle simmer. Gradually stir in the grated cheese until the sauce is smooth and creamy.
- Simultaneously, bring a large pot of salted water to boil. Cook the tagliatelle according to package instructions, typically 8-10 minutes, until al dente.
- Remove the pork tenderloin from the oven and let it rest for 5-7 minutes, which helps retain its juices. Slice the meat diagonally into medallions.
- Drain the cooked tagliatelle and arrange on serving plates. Top with the sliced pork tenderloin and generously pour the warm cheese sauce over the meat and pasta.
- Garnish with fresh herbs like parsley or chives if desired, and serve immediately while hot.
Tips
- Temperature is Key: Always let your pork tenderloin come to room temperature before cooking to ensure even roasting and a perfectly juicy result.
- Searing Secrets: Use a heavy-bottomed skillet and make sure it's hot before adding the meat. This creates that beautiful golden-brown crust that locks in flavor.
- Don't Overcook: Use a meat thermometer to check the internal temperature. Aim for 63-65°C (145-150°F) for a tender, slightly pink center.
- Resting Matters: Let the meat rest after cooking. This allows the juices to redistribute, ensuring each slice is moist and flavorful.
- Cheese Sauce Tip: Add cheese gradually and stir constantly to prevent clumping and achieve a smooth, creamy consistency.
- Pasta Perfection: Cook your tagliatelle just until al dente to maintain the perfect texture that complements the tender pork.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
