Sage flavored pork tenderloin

Sage flavored pork tenderloin
Serves 4-6

800-1000 gram pork tenderloin
2 Tbsp soft or liquid margarine
3 Tbsp all-purpose flour
1 tsp salt
1 pinch finely ground black pepper
200 mL cooking cream
2 Tbsp Marsala wine
A small bunch of fresh sage
Pappardelle or other pasta of your choice for 4-6 servings

  • Preheat oven to 200 degrees C (400F)
  • Trim the meat and cut into slices, about 20 mm thick
  • On a plate mix flour, salt and pepper with a fork
  • In batches add meat to flour mixture and turn to cover the meat with flour mixture. Press down each slice lightly as you cover them to make the slices thinner to about 10 mm thick
  • Brown the meat quickly in batches in margarine in a hot frying pan
  • Place the meat in a lightly greased ovenproof dish
  • Mix cooking cream with Marsala wine and pour over meat
  • Place dish in oven and cook for 20 min
  • Chop sage and garnish on top of dish before serving
  • Prepare pasta according to instructions on the packaging
  • Serve the pork tenderloin with pasta, fresh grated Parmesan and a mixed salad

Enjoy your meal!

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