Pork tenderloin in a wild garlic crust with spring noodles

For 4 persons (1 hour preparation time)

• ½ bunch of leaf parsley
• 3-4 leaves of wild garlic
• 30 g butter
• 20 g Parmesan (freshly grated)
• 1 small shallot (finely diced)
• 3 slices of toast (without the crust, dried and grated)
• 8 pork fillets à 70 g
• Salt, pepper
• 2 small carrots
• 1-2 rods of spring onion
• 100 g of whipped cream
• 250 g of wine noodles or narrow tagliatelle

1st step

Finely chop wild garlic and parsley, mix with 20 g butter, parmesan, shallots and grated toast and knead.

2nd step

Tie each fillet with kitchen yarn, season with salt and pepper. Fry in oil, 2 minutes on each side, remove from the pan and allow to cool. Place meat on a baking tray and coat with wild garlic.

3rd step

Preheat the oven to 220 ° C top / bottom heat and cook the fillets on the 2nd shelf level from the bottom for 8 - 10 minutes.

4th step

Cook noodles according to the instructions; Cook vegetables in salted water for 2 minutes and drain. Heat the cream in a pan and stir in the pasta and vegetables. Season with salt and pepper, if necessary add a little butter.

5th step

Piling noodles on preheated plates and decorating the fillets.