Pork Tenderloin in in Lemon Tea Sauce with Cherry Tomatoes

The recipe comes from the Amalfi region of Italy. The area where the famous lemons for Limoncello liqueur are grown. 

But a pure lemon fruit tea is refreshing in summer too. I was surprised how good it worked as the main component in a pasta sauce. A little lemon zest and a dash of juice made it even better.

The thin sliced pork loin was ready in 6 min and waited in some aluminium foil until the other ingredients were cooked. 

Recipe for 3:

350 g Pork Tenderloin, 250 g Tagliatelle

250 g cherry tomatoes

150 ml veg stock, 200 ml lemon fruit tea

1/4 lemon juice, zest 1/2 lemon

Salt, pepper, chili flakes, 15 g Parmesan

2 tbsp butter, 2 tsp potato starch+2 tbsp water

3 basil stalks

When you keep a good mis en place and use an induction hob, the food is ready in less than 30 min.

Start with all basic prep work, such as boiling the water for tea and stock and setting the cups aside. Cut the pork tenderloin in 2 cm slices and season them with salt and pepper. Wash and cut the cherry tomatoes in halves. Zest the part of the lemon and squeeze some juice.

Vook the tagliatelle and heat up the butter in a wide pan. Get the pork in, on both sides 3 min. After flipping them over, sprinkle some chili on one side. Get them out and wrap in aluminium foil and set aside.

Pour tea and stocl in the pan to deglaze it and turn up the heat again.   Add the tomatoes, parmesan, zest and juice. Make a slurry and bind the sauce. Drain the pasta and toss it through and add the pork and juice too. Finish with basil.