Creamy Tuscan pork tenderloin with plum tomatoes

How to make it

1. 1

   Cook the pasta in well-salted water according to the packet instructions.

2. 2

   Trim the pork tenderloin and cut into slices about 1.5 cm thick. Season with salt and pepper.

3. 3

   Melt butter in a deep frying pan and sear the meat over a high heat for about 2 minutes per side until browned. Remove from the pan.

4. 4

   Lower the heat and add the crushed garlic, halved plum tomatoes and sliced sun-dried tomatoes. Fry for 2 minutes.

5. 5

   Pour in the cream, stock and basil and simmer for 5 minutes.

6. 6

   Fold in the spinach and the meat with its juices. Simmer for a further 2 minutes until the meat is cooked through.

7. 7

   Squeeze over the lemon juice, stir and toss with the freshly cooked pasta.