Ease of Preparation: Moderate
Yield: 4 servings
Ingredients:
- 1 Pound Pork tenderloin, trimmed and cut diagonally into 8 pieces – (500 grams)
- 5 tablespoons of unsalted butter – (75ml)
- ¾ cup of dried medium egg noodles – (175ml)
- ½ cup of chopped fresh chives – (125ml)
- 2 tablespoons of chopped fresh tarragon – (30ml)
- 2 tablespoons of chopped fresh parsley – (30ml0
- ½ cup of dry vermouth – (125ml)
- 2 tablespoons of drained capers, coarsely chopped – (30ml)
- Salt & pepper
- Lemon wedges and fresh parsley for garnish
Method:
Place each slice of pork between two sheets of plastic, with the flat side of the meat pounder, pound meat to a ¼ inch thickness. A rolling pin may also be used, pat dry and season pork with salt & pepper.
Using a 12-inch heavy skillet, melt 1 ½ tablespoon of the butter over a medium heat. When foam has subsided and without crowding the pork, place ½ the pork strips into skillet and sauté pork until golden brown. Repeat until all pork strips are sautéed. Reserve skillet with fat and set aside.
In a large pot of boiling salted water add noodles and cook until tender. Drain in colander and return to pot. Add remaining butter, chives, tarragon and parsley, mix together, and add salt & pepper to taste. Set aside.
In reserved skillet add vermouth and capers and deglaze by boiling over a high heat, stirring and scrapping up brown bits. Continue to boil until sauce has thickened, it should take about 1 minute. Divide noodles among 4 plates top pork, spoon over with sauce, and garnish with fresh parsley and lemon juice.
Serve warm and enjoy!
You might also like these recipes
