Ricotta and Pistachio Stuffed Pork Tenderloin with Tagliatelle

RecipesPlus
10Ingredients
420Calories
60Minutes

Ingredients

  • 1/2 cup ricotta cheese
  • 1/3 cup parmesan cheese (grated)
  • 1 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 tenderloin steaks (pork, about 5 oz each, pounded to a 1/4 inch)
  • 3 tablespoons oil
  • 1 1/2 cups vegetable stock
  • 1 tablespoon cornstarch (mixed with 2-3 tbsp water to a smooth paste)
  • 10 ounces tagliatelle

Directions

  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.
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NutritionView more

420Calories
Sodium22%DV520mg
Fat43%DV28g
Protein29%DV15g
Carbs10%DV31g
Fiber16%DV4g

PER SERVING *

Calories420Calories from Fat250
% DAILY VALUE*
Total Fat28g43%
Saturated Fat6g30%
Trans Fat
Cholesterol45mg15%
Sodium520mg22%
Potassium330mg9%
Protein15g29%
Calories from Fat250
% DAILY VALUE*
Total Carbohydrate31g10%
Dietary Fiber4g16%
Sugars3g6%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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