Recipe by Sandi (From CA)
Vegemite on pork? Sure! Being a relative newbie to The Big "V", I hadn't tried it on anything but crackers, but we made this tonight and it's really good! The 2 teaspoons are incorporated into the sauce and results in a mild but delicious flavor. I can't wait to try other recipes from my new Vegemite Cook Book! For the photo here, I opted for simple browned butter on bowtie pasta topped with the stroganoff. YUM!
Top Review by Auntie Mags
I made this for dinner last night as I had lots of Vegemite on hand and pork loin. In the future, I would double the sauce (we're big sauce fans) and not bother with the Vegemite on the noodles~ just butter them. I doubled the tomato paste and vegemite in the sauce (as compared to the sour cream) and found it a better and more savory sauce. We'll definitely be making this again!
- 1 tablespoon butter
- 1 leek, washed and finely sliced
- 1 1⁄4 lbs pork tenderloin, halved lengthwise then sliced roughly 1/4-inch thick
- 1 1⁄2 cups button mushrooms, sliced
- 1⁄2 red bell pepper, large dice
- 1 tomatoes, cut into wedges
- 2 teaspoons vegemite
- 1 tablespoon tomato paste
- 1⁄2 cup sour cream
- 2 tablespoons parsley, chopped
- 2 tablespoons butter
- 1 teaspoon vegemite
- 10 ounces fettuccine, cooked and drained
- 2 spring onions, chopped on the diagonal
Directions See How It's Made
- FOR THE PORK: Heat a little butter in a skillet and cook leek until tender.
- Add pork in small amounts and stir constantly for 1-2 minutes until just browned.
- Add mushrooms, red pepper and tomato and cook a further 2 minutes.
- Stir in combined Vegemite, tomato paste, sour cream and parsley. Heat gently, but don’t boil.
- FOR THE FETTUCCINE: Melt the butter in a frying pan.
- Stir in Vegemite. Add pasta and spring onions and toss well. Serve under or beside the cooked pork.