A real challenge! I succeeded although I encountered some difficulties. The glass where I store my pasta was broken, so I had first to look very close at the Tagliatelle. Sherds are no good in food. But then finally I could start:
Ready, Steady, Cook!
Medaillons de porc napped with Kiwi-Sauce
250 – 300 g tenderloin of pork
1/2 Kiwifruit, peeled and cuted in slices
1 1/2 Kiwifruit, peeled
1/2 tb white wine
1 ts sugar
1 ts fresh mint, chopped
130 g Tagliatelle
Preheat oven to 80 C.
Cut pork tenderloin in 3 cm thick portions, season with pepper/salt and saute in butter for around 10 Minutes, remove from pan, keeping hot in preheated oven (80C).
Kiwi-Sauce: Place all the ingredients (except mint) in a blender; purée. Pass the purée through a fine mesh sieve and transfer to the pan where you sauted the medaillons. Keep warm but do not cook.
Cook the Tagliatelle according to the directions on the box. Serve together with medaillons and Kiwi-Sauce. Garnish with mint.
I even had some time left to prepare a simple dessert.