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Mini-Lasagne with pork tenderloin and espresso-barbeque sauce
- Preheat the oven to 100°C/215°F.
- Wash pork tenderloin, dry and sprinkle both sides with salt and pepper.
- Place a large frying pan with 2 tbsp oil over a medium-high heat. Once the oil is hot add the steaks and cook on both sides for a minute. Then place the pork tenderloin in a casserole, cover with tin foil and put for about 30 minutes in the oven.
- Peel and dice the onion. Chop the bacon into small pieces. Then fry both with 1 tbsp oil in a pan. After a few minutes add the other ingredients and simmer.
- Cook the Mini-Lasagne according to the packet instructions until al dente.
- Divide pasta between plates and serve with pork tenderloin and sauce.
Ingredients [4 servings]
- 14 oz Mini-Lasagne
- 4 pork tenderloin
- 3 tbsp oil
- 1 onion
- 1.5 oz bacon
- 5 oz ketchup
- 2 oz maple syrup
- 5 tbsp orange juice
- 2 tbsp worchester sauce
- Chili powder
- ½ tsp instant coffee powder