Recipes
Main Course
If you prepare a dish with pork lard, onion and spice peppers, you can be sure that you eat Hungarian food delicacy. The modern age dining revolutions and „trendiness” haven’t brought down the resistance of Hungarian traditions.
Pot pork tenderloin with truffle cheese au gratin 2018-03-03
Ingredients:
1,5 kg pork tenderloin
1 medium sized broccoli
250g wide noddle pasta
150g Fino Truffle Cheese
2 pieces of tomato
1-1 pinch of oregano and grated garlic
1 tablespoon of pine nuts
salt, pepper, parsley
cooking oil for baking
butter for greasing the casserole
For the sauce:
salt
basil
garlic
cream
Trim the pork tenderloin, add salt, oregano, garlic and pepper. Pre-roast it in a bit of cooking oil. Cook the pasta in slightly salty water, drain them but don’t rinse them. Separate the broccoli florets and cook them for a minute in salty water. Butter a casserole and place the pork tendrloin slices into that together with the cooked pasta, broccoli florets and sliced tomatoes. Grate some cheese on top. Bake in oven at 160 C˚ for 15-20 minutes. Sprinkle some dry toasted pine nuts on top before serving. Prepare the sauce: boil the cream with salt, basil and a little bit of garlic.