Pork Tenderloin with Mushroom Sauce

Pork Tenderloin or Filet mignon in French, that this way characterize almost always pork fillet.
A delicious, juicy and soft piece of meat, fried over high heat for a short while in order to protect itself and to keep all the juicy tastiness. Here combined with sagnarelli pasta, soaked by a porcini mushroom sauce in melted cheese & yoghurt.
Yours!

work: 10′

time: 30′

easy:

Ingredients (4 servings) 1200 g (2.6 lbs) tenderloin 250 g (8.8 oz) sagnarelli pasta 1 tbsp flour 50 g (1.8 oz) olive oil 50 g (1.8 oz) butter salt, black pepper, pink pepper	On a cutting board cut the tenderloin into thick slices ~1.5 cm (0.6 in).	Salt and pepper well the slices of meat on all sides.
Sprinkle with flour…	… and place the slices in a hot pan in which we put the butter and oil to burn.	Fry for 5 minutes on each side to shield the meat and get golden brown. We turn once the slices of meat with tongs, not a fork. Keep it warm in pyrex.
Sauce 1 large onion, mashed 2 cloves garlic mashed 30 g (1.1 oz) dried porcini or 150 g fresh white mushrooms 40 g (1.4 oz) olive oil 50 g (1.8 oz) white wine 80 g (2.8 oz) cow yogurt 120 g (4.2 oz) cream cheese salt & pepper	In bowl and in warm water, add the dried porcini to soften somewhat for 15'.	Alongside boil the sagnarelli in salted water according to package directions. Strain and keep a cup of the water in which they boiled.
In the same pan add the oil and sauté the onion and garlic until golden and polished. Add the drained mushrooms. Sprinkle with wine and stir briefly to sauté.	Pour the yogurt and cheese and stir to homogenize the ingredients. Salt and pepper and pour into the pan a little water of pasta, you kept.	Add the cooked pasta to mingle with the sauce. Better to be juicy to reach the plate because the noodles absorb a lot of moisture. Serve and sprinkle with pink pepper.

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Author Zambia Sifaki