Pasta with Pork Tenderloin, Chanterelle and Tarragon

For the pasta with pork tenderloin, chanterelles and tarragon, clean the chanterelles well and cut them into coarse pieces. Peel the shallots and cut them into small cubes. Cut the pork tenderloin into thin slices.

Heat a pot of water with a little salt and cook the pasta until al dente.

At the same time, put a pan, heat the oil in it, sauté the shallots, the pork tenderloin and the chanterelles in it, pour in the whipping cream, let it reduce slightly (simmer), then add the pasta and the tarragon leaves.

Season with salt and pepper. Arrange the pasta with pork tenderloin, chanterelle and tarragon on a plate and garnish with some grated parmesan and lemon zest.

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