Ricotta And Pistachio Stuffed Pork Tenderloin With Tagliatelle - cooking recipe

Ingredients

1/2 cup ricotta cheese
1/3 cup Parmesan cheese, grated
1 None 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 None pork tenderloin steaks (about 5 oz each), pounded to a 1/4 inch
2-3 tbsp oil
1 1/2 cup vegetable stock
1 tbsp cornstarch, mixed with 2-3 tbsp water to a smooth paste
10 oz tagliatelle

Preparation

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.
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.
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.