Ingredients 4p
- 500 grams of pork tenderloin
- 200 gram bacon cubes
- 1 clove of garlic
- 200 ml meat stock
- 10 cl lactose-free cream
- a handful of fresh basil
- 1 shallot
- salt/pepper/paprika powder
- olive oil


Preparation method:
Sear the pork tenderloin on a high heat. Place it in a preheated 180 degree oven for another 10 minutes. Take it out of the oven and let it rest in aluminum foil

Bake the bacon until crispy in a pan without fat.

Chop up a shallot and stew in olive oil. Add the stock and cream and let it boil down a bit.

Meanwhile, cook the tagliatelle until al dente. Drain and add to the sauce

Season with salt, pepper, paprika powder and finely chopped basil.

Tagliatelle with pork and bacon