Ricotta And Pistachio Stuffed Pork Tenderloin With Tagliatelle Recipe

Name: Ricotta And Pistachio Stuffed Pork Tenderloin With Tagliatelle
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup ricotta cheese; 1/3 cup Parmesan cheese, grated; 1 None lemon, grated zest and juice, plus lemon wedges for garnish; 3/4 cup pistachios, roughly chopped; 6 sprigs fresh basil, leaves cut into strips, plus extra for garnish; 4 None pork tenderloin steaks (about 5 oz each), pounded to a 1/4 inch; 2-3 tbsp oil; 1 1/2 cup vegetable stock; 1 tbsp cornstarch, mixed with 2-3 tbsp water to a smooth paste; 10 oz tagliatelle

Servings: persons

1/2 cup ricotta cheese
1/3 cup Parmesan cheese, grated
1 None lemon, grated zest and juice, plus lemon wedges for garnish
3/4 cup pistachios, roughly chopped
6 sprigs fresh basil, leaves cut into strips, plus extra for garnish
4 None pork tenderloin steaks (about 5 oz each), pounded to a 1/4 inch
2-3 tbsp oil
1 1/2 cup vegetable stock
1 tbsp cornstarch, mixed with 2-3 tbsp water to a smooth paste
10 oz tagliatelle

1
In a bowl, mix the ricotta, Parmesan, lemon zest, pistachios, and basil. Season with salt and black pepper. Lay the pork steaks side by side on a work surface and season with salt and black pepper. Spread over the ricotta mixture leaving a 1/2 inch boarder around the edges. Roll up tightly and secure with tooth picks.
2
Heat the oil in a Dutch oven and sear pork rolls on each side, turning until browned. Add the lemon juice and stock and bring to a boil. Reduce heat to medium, cover, and simmer for 40 minutes. Remove the pork with a slotted spoon. Stir in the cornstarch, bring to a boil, reduce heat, and simmer for 1 minute. Return the pork to the pan and warm through.
3
Meanwhile, cook the pasta in boiling salted water according to the package instructions. Drain and spoon on to serving plates along with the pork. Drizzle the sauce over the pork and garnish with basil and lemon wedges.

830

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/2 cup ricotta cheese, 1/3 cup Parmesan cheese, grated, 1 None lemon, grated zest and juice, plus lemon wedges for garnish, 3/4 cup pistachios, roughly chopped, and more.

Yes, Ricotta And Pistachio Stuffed Pork Tenderloin With Tagliatelle falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Ricotta And Pistachio Stuffed Pork Tenderloin With Tagliatelle

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