Pork Fillet Wrapped in Bacon with Pepper Sauce and Pasta

Ingredients

• 320 g pork fillet (pre‑cooked)
• Salt
• pepper (ground)
• vegetable oil
• 6 sage leaves
• 4 slices breakfast bacon
• 1 tbsp green peppercorns (jarred)
• 150 ml whipping cream
• 250 g broccoli florets
• 150 g tagliatelle
• 10 g butter

Instructions

1. 1.

   Preheat the oven to 160 °C with upper and lower heat.

2. 2.

   Wash, pat dry, trim, salt, pepper the pork fillet and sear it in a hot pan with oil until browned all around. Remove, top with sage leaves and wrap with bacon slices. Place in the preheated oven for about 30 minutes to finish cooking.

3. 3.

   Add the peppercorns to the pan and pour in the cream. Simmer over medium heat for about 10 minutes. Season with salt and pepper to taste.

4. 4.

   Wash and trim the broccoli florets, then blanch them in boiling salted water for about 7 minutes. Drain, shock in cold water, and drain well.

5. 5.

   Cook the tagliatelle in boiling salted water until al dente.

6. 6.

   Remove the pork from the oven, let it rest briefly, then slice into rounds.

7. 7.

   In another pan melt the butter and quickly toss the broccoli. Plate the pasta, top with sliced pork, drizzle with sauce, and serve.