Pork tenderloin with stuffed ravioli, mushrooms and snow peas

Name: pork tenderloin with stuffed ravioli, mushrooms and snow peas
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Italian
Ingredients: 540 g tenderloin; 4 el mild olive oil; 15 g fresh sage; 200 g creme fraiche; 1 forest mushroom broth tablet; 150 ml tap water; 500 g fresh ravioli funghi porcini; 2 toe garlic; 800 g chilled Italian stir fry vegetable garden peas, snow peas, parsley

Pasta dish with pork tenderloin, stuffed ravioli, mushrooms and Italian stir-fry vegetables.

Ingredients

Kitchen Stuff

1 skillet

Directions

Cut the pork tenderloin into a piece per person. Sprinkle on both sides with pepper and salt.
Heat the oil in a frying pan and fry the pork tenderloin for 12 minutes until golden brown and done. Turn halfway.
Cut the sage finely. Remove the meat from the pan and let it rest on a plate under a lid or aluminum foil.
Add the crème fraîche, half of the sage, the bouillon tablet and the water to the remaining shortening and heat for 5 min on medium heat.
Season with pepper.
Meanwhile, cook the pasta in 6 minutes until al dente. Slice the garlic.
Heat the rest of the oil in the frying pan and fry the stir-fry vegetables, garlic and the rest of the sage for 5 min. On medium heat.
Spread the pasta over the plates and spread the vegetables and pork tenderloin. Divide the sauce over it.