Pasta with marinated pork tenderloin and ajvar
Brown the pork tenderloin, make a sauce with mild ajvar and tomato, then toss in the pasta. Onion and celery add flavour, and a little pasta water helps the sauce coat the pasta.
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Pasta with marinated pork tenderloin and ajvar
4 people · About 45 minutes
Equipment: Wide frying pan and pasta saucepan
Quantities follow your selection; time and temperature do not scale automatically.
Ingredients
Pasta, meat and sauce
- 500–700 g marinated pork tenderloin
- 300–400 g dry pasta
- 400 g crushed tomatoes
- 4 tbsp mild ajvar
- 2–3 celery stalks, finely chopped
- 1 onion, finely chopped
- 2–3 garlic cloves, finely chopped
- Olive oil for frying
- Black pepper to taste
- 1 dl pasta water, approximately; adjust to the sauce
- Salt if needed – taste first, as the meat is marinated
To serve and optional additions
- Grated Parmesan and a little basil or parsley
- Crème fraîche, optional for a rounder sauce
- Chilli, optional
- A little lemon juice, optional and only if needed
Allergens: Celery, wheat/gluten from ordinary pasta, and milk from Parmesan and optional crème fraîche. Pasta may contain egg. Check the marinade and ajvar for other allergens.
Method
Prepare and brown the pork
Cut the tenderloin into even slices or pieces. Heat a little olive oil in a wide pan and brown the meat quickly in batches. Set aside while making the sauce. Watch the heat if the marinade scorches easily.
Give the vegetables time
Reduce the heat. Cook the onion and celery in a little olive oil for 5–7 minutes until softened. Add garlic and cook for about 1 minute.
Cook the ajvar and build the sauce
Stir in mild ajvar and cook for 1–2 minutes. Add crushed tomatoes and simmer for 15–20 minutes. Season with pepper and a little salt if needed.
Cook the pasta
Cook the pasta until almost al dente, following the packet. Reserve pasta water before draining.
Return the meat
Return the pork and its resting juices to the sauce. Cook gently until hot throughout and fully cooked. A thermometer in the thickest piece helps; this kitchen version aims for 68–70 °C. Do not cook the meat longer than it needs.
Toss together and serve
Fold in the pasta. Add pasta water gradually, using approximately the quantity listed, until the sauce coats the pasta. For a rounder sauce, stir in a little crème fraîche. Adjust with optional chilli or a few drops of lemon, and top with Parmesan and basil or parsley.
https://sapidus.no/en/oppskrifter/pasta-med-svineindrefilet-og-ajvar
About portions and timing
Cuisine: International
Estimated timing: about 15 min preparation · about 30 min cooking. These times are estimates for the basic method and have not been measured in the kitchen. Follow the method and any time ranges above.
Tick ingredients as you prepare them and steps as you finish them.
0 items checkedMethod
Cut the tenderloin into even slices or pieces. Heat a little olive oil in a wide pan and brown the meat quickly in batches. Set aside while making the sauce. Watch the heat if the marinade scorches easily.
Reduce the heat. Cook the onion and celery in a little olive oil for 5–7 minutes until softened. Add garlic and cook for about 1 minute.
Stir in mild ajvar and cook for 1–2 minutes. Add crushed tomatoes and simmer for 15–20 minutes. Season with pepper and a little salt if needed.
Cook the pasta until almost al dente, following the packet. Reserve pasta water before draining.
Return the pork and its resting juices to the sauce. Cook gently until hot throughout and fully cooked. A thermometer in the thickest piece helps; this kitchen version aims for 68–70 °C. Do not cook the meat longer than it needs.
Fold in the pasta. Add pasta water gradually, using approximately the quantity listed, until the sauce coats the pasta. For a rounder sauce, stir in a little crème fraîche. Adjust with optional chilli or a few drops of lemon, and top with Parmesan and basil or parsley.
Get to know the spices in this dish
About this version
Version 1.0. Home-tested with 4 tbsp mild ajvar. This serves 3–4 people; the recipe shows 4 when you open it.
Good to know before you cook
Four tablespoons of mild ajvar
This was the amount used in the tested dish. Ajvar varies in heat and salt content; use a mild version for the same starting point.
The marinade already adds seasoning
Taste the sauce before adding more salt. Marinated pork may contribute salt, sweetness and spices.
Keep the meat juicy
Finish cooking the sauce while the meat is set aside. Return the meat near the end and give it only the cooking time it needs.