Creamy Pork Tagliatelle

Preheat the oven to 200°C/ 180°C (fan)/ 400°F/ Gas 6

Boil a kettle (used in steps 3 & 5)

Add 1-2 tbsp of olive oil to a pan on a high heat

Once the oil is hot, sear the pork tenderloin for 2 min on each side, or until browned all over (keep the pan for step 6)

Season to your taste with salt and pepper

Place the pork on an oven-proof tray and put in the oven for 8-10 min, or until cooked through 

Once done, remove from the oven, cover well and allow to rest until step 7

Dissolve half the (whole) beef stock cube in 100ml (200ml) of boiling water

Cut the mushrooms into quarters

Peel the onion(s) and chop finely

Crush the garlic with the side of a knife, peel it and chop finely

Chop the parsley finely

Cook the pasta in a pot of boiling water and salt (optional) for 8-10 min or until the pasta is cooked to your taste, stirring occasionally, then drain 

Return the pork pan to a medium-high heat, add the garlic and onion and cook for 1 min

Add the mushrooms and cook for 1 min

Reduce the heat, add the stock and 50ml (100ml) of cream and simmer for 5 min

Add the parsley

Grate the parmesan

Cut the pork into slices (approx. 2cm)

Season the mushroom sauce to your taste with salt and pepper