Pork tenderloin with stuffed ravioli, mushrooms and snow peas

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.