Pork tenderloin is lean and forgiving right up until it is not. Take it out at 63C and let it sit. It carries up to 65C while it rests. Grey pork is a decision, not an accident.
The cream and bacon do the comfort. The chilli crunch stops it being one note, and it goes on last so it stays crisp.
30 mins. Serves 4.
Ingredients
- 500g Pork tenderloin, trimmed
- 400g Tagliatelle, thick
- 150g Streaky bacon, cut into lardons
- 300g Mushrooms, torn not sliced
- 200ml Cream
- 2 cloves Garlic, sliced
- 1 sprig Thyme
- 2 dessertspoons Plateit Italian Chilli Crunch
- 40g Parmesan, grated
- Butter, olive oil, salt, pepper
Method
- Pork seasoned hard. Hot pan, oil, sear it on all sides until deeply browned, 6 to 8 mins. Out to rest. It will carry on cooking.
- Bacon into the same pan, render it until crisp.
- Mushrooms in, torn by hand. Do not stir for two minutes. They need to brown, not sweat.
- Garlic and thyme, a minute. Cream in, scrape the base, simmer until it thickens slightly.
- Tagliatelle, one minute short, into the sauce with a ladle of pasta water. Parmesan through it.
- Pork sliced thick, still pink, laid over with any resting juices.
- Plateit Italian Chilli Crunch spooned over the top. Do not stir it in.
Do this: Tear the mushrooms. Torn edges catch more colour than a clean knife cut ever will.
