Penne with Pork Tenderloin and Vegetables

Cook the pasta al dente in plenty of water with 40 g salt. Drain, reserving 100 ml of the pasta water.

Cut the pork tenderloin lengthwise into 0.5 cm thick slices, then cut these into approximately 0.5 x 0.5 cm cubes.

Finely dice the bacon as well. Mix with the meat, the picked thyme leaves, and a pinch of salt.