Pork with mustard & tagliatelle, carrot & parsley

Remove the meat from the refrigerator and pat it dry with paper towels. Prepare the broth with hot water.

Peel the carrot and cut it into thin half-moons. The thinner they are, the faster they will cook. Chop the garlic and the shallot.

Melt butter and a drizzle of olive oil in a pot over medium-high heat. Brown the pork on each side for 2-3 minutes, basting with the oil-butter mixture. It should be colored but not fully cooked at this stage. Set aside off the heat, covered. Add the carrot and shallot to the pot and sauté for 3-5 minutes in the meat juices. Add the garlic and sauté for 1 minute.

Add the flour to the pot, mix, and cook for 1 minute. Pour ½ teaspoon of red vinegar per person to deglaze. Mix. Pour in the broth and scrape the bottom and sides of the pot with a spatula to release the cooking juices.

Add the bay leaf and dried thyme. Lower the heat and let it simmer for 15-20 minutes on medium-low heat, covered.

In the meantime, strip and chop the parsley. Cut the meat into pieces of 1-2 cm. When there are 10 minutes of cooking time left for the carrots, bring a large pot of salted water to a boil for the pasta.

Cook the tagliatelle for 3-5 minutes. These fresh pasta can stick a bit, so use two forks to separate them during cooking. Drain them.

When there are 2 minutes left cooking the carrot, add half of the parsley, mustard (to taste), 25 ml of cream (about 2 tablespoons) per person, and the meat to the stew. Mix. Salt and pepper to taste if needed.

To finish, remove the bay leaf, then add the tagliatelle. Mix again and serve in the plates. Sprinkle with the remaining parsley.