Pork Fillet with Pasta and Pepper Sauce

Ingredients

• 500 g pork fillet (1 piece)
• Salt
• Pepper (freshly ground)
• 2 tbsp clarified butter
• 400 g band pasta (red and white)
• 2 tbsp butter
• 4 tbsp pickled red pepper (jar)
• 200 ml heavy cream (at least 30% fat)
• 1 tbsp Medium-hot mustard
• 2 tbsp cognac
• 1 tbsp cooking stock (jar)
• fresh parsley (for garnish)

Instructions

1. 1.

   Wash the pork fillet, pat dry, slice into 1.5 cm thick pieces, season, and sear each side in clarified butter for about 2 minutes until browned.

2. 2.

   Transfer the fillets to a baking dish and bake at 120°C until cooked through.

3. 3.

   Cook the pasta in plenty of boiling salted water until al dente.

4. 4.

   In the same pan melt the butter, add green pepper, stock, and cream; bring to a gentle boil. Stir in mustard and cognac, simmer for 2-3 minutes, then season with salt and pepper.

5. 5.

   Plate the pasta with the sauce, top with 2-3 slices of pork fillet, sprinkle with parsley, and serve.