Pork Tenderloin with Chanterelle and Pasta Nests

For the pork tenderloin with chanterelles and pasta nests, first freeze the bacon cubes. Heat a pan with olive oil, fry the frozen bacon together with the garlic in the pan.

Add rosemary, parsley, chives and freshly ground pepper. Now heat the pan to the strongest setting and sear the fillet in one piece on all sides.

Remove the fillet from the pan and place it in a well-sealed, waterproof bag along with a few spoonfuls of the seared bacon and the rosemary sprig. If a steamer is available, steam the fillet, including the bag, for a good 40 minutes at about 80 degrees.

Without a steamer, fill a pot with water, insert a pasta strainer, place the bag in the strainer and cover with a lid, boil the water for about 30 minutes. In this pot you can also prepare the spaghetti for the pasta nests. Cook the spaghetti.

Add the diced onion and chanterelle to the bacon and sauté, then deglaze with the wine or sparkling wine and simmer briefly.

Add the whipped cream and continue to simmer, add half a cup of sour cream, as well as the parsley and chives. Preheat the oven to 280 degrees. From now on, keep a close eye on the sauce and stir frequently.

Keep adding a little milk and water as needed. Pour the spaghetti out of the water into a sieve and rinse with cold water. Divide the spaghetti into oiled muffin tins and fill to the top of the tin.

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