Pork fillet with paprika cream sauce and linguine

Name: Pork fillet with paprika cream sauce and linguine
Prep time: 15 min
Cook time: 1 h 20 min
Total time: 1 h 20 min
Yield: 4 portions
Ingredients: 2 lean pork fillets; ½ tsp sea salt; ½ tsp ground black pepper; 8 slices prosciutto; 2 garlic cloves; 60 g onion; 200 g red capsicum; 20 g extra virgin olive oil; 1 can chopped tomatoes; 200 g cream; 300 g water; 20 g tomato paste; 1 tsp smoked paprika; ½ tsp dried chilli flakes; ½ tsp dried oregano; 1 tsp Vegetable stock paste; 30 g dry Marsala wine; 1 tsp white sugar; 400 - 500 g hot water; 300 g linguine pasta; 80 g cream cheese; 80 g crème fraîche; fresh parsley

4.3 8 évaluations

Préparation 15min

Total 1h 20min

4 portions

Ingrédients

lean pork fillets silver skin and tendons removed, room temperature (approx. 230 g each)
2
sea salt plus extra to season
½ tsp
ground black pepper plus extra to season
½ tsp
prosciutto
8 slices
garlic cloves
2
onion
60 g
red capsicum cut in pieces (3 cm)
200 g
extra virgin olive oil
20 g
chopped tomatoes (400 g)
1 can
cream
200 g
water
300 g
tomato paste
20 g
smoked paprika
1 tsp
dried chilli flakes
½ tsp
dried oregano
½ tsp
Vegetable stock paste
1 tsp
dry Marsala wine
30 g
white sugar
1 tsp
hot water to fill just over 1 litre mark
400 - 500 g
linguine pasta
300 g
cream cheese
80 g
crème fraîche
80 g
fresh parsley chopped, to sprinkle (optional)