We respect you privacy

We use cookies to enable our website to function properly and in order to continuously improve our services. In case you wish to disable the use of cookies, some parts of this website may become inaccessible. More detail in the Terms of use.

Types of cookies: Technical, Marketing

Types of cookies: Technical, Marketing

Succulent tenderloin with pasta

  • 17.09.2018.
  • Easy
  • 4
  • 45 min


  • 1 pork tenderloin (about 400 g)
  • ½ packet Vegeta Natur for pork (15 g)
  • juice of 1 orange
  • 100 ml sweet wine
  • 20 g butter
  • 2 tablespoons olive oil
  • 200 g onion
  • 100 ml cooking cream
  • 400 g Zlato Polje broad egg noodles
  • 4 tablespoons grated cheese (parmesan, Gran Padano)
  • Vegeta Maestro chilli with salt


  1. 1.
    Mix together orange juice and wine, and pour over meat. Marinate 30 minutes.
  2. 2.
    Cook pasta in boiling salted water.
  3. 3.
    Heat butter and olive oil in a wide pan, and fry sliced onions until transparent. Add meat with marinade. Fry, stirring occasionally.
  4. 4.
    When meat is finished, add in cream and continue sautéing several minutes.


Serve prepared tenderloin over noodles and sprinkle with grated cheese and chilli with salt.


Pork tenderloin needs a short cooking time at high heat. Instead of cooking cream, you can use coconut milk to give the dish a special flavour.