Back cutlet with red wine grapes

Name: Back cutlet with red wine grapes
Cook time: 30 min
Total time: 30 min
Yield: 2
Ingredients: 200 g ribbon noodles; 7-10 Tbsp Salt; 2 TABLESPOONS Butter or margarine; 1 knife tip Saffron; 2 discs (200 g each) loin of pork; 1 TEASPOON clarified butter; 7-10 Tbsp crushed pepper; 100 g blue and light grapes; 100 ml Red wine; 2 TABLESPOONS Currant Jelly; 1 TABLESPOON Cranberries (a.d.glass); 7-10 Tbsp Marjoram

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 2

200 g ribbon noodles
7-10 Tbsp Salt
2 TABLESPOONS Butter or margarine
1 knife tip Saffron
2 discs (200 g each) loin of pork
1 TEASPOON clarified butter
7-10 Tbsp crushed pepper
100 g blue and light grapes
100 ml Red wine
2 TABLESPOONS Currant Jelly
1 TABLESPOON Cranberries (a.d.glass)
7-10 Tbsp Marjoram

Directions

1
Cook the pasta in boiling salted water for about 7 minutes. Then drain. Shortly before serving, toss in 1 tablespoon of hot fat and add saffron. In the meantime, wash the meat and pat dry.
2
Fry in hot clarified butter for 3-5 minutes on each side. Season with salt and pepper. In the meantime wash, halve and seed the grapes. Add to the remaining hot fat. Douse with red wine. Melt redcurrant jelly in it, stir in cranberries.
3
Season with pepper. Serve everything garnished with marjoram.