Pork Tenderloin with Paprika Cream Sauce and Linguine

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Prep. 25 min

Total 1 h 30 min

4 portions

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

Nutrition per 1 portion

Calories 1082.7 kcal / 4529.9 kJ

Protein 39.8 g

Fat 66.9 g

Carbohydrates 78.6 g

Fibre 6.2 g

Saturated Fat 28.8 g

Sodium 1186.1 mg

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UK and Ireland

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