Braised tomato and courgette vegetables to fillet
easy
40 mins
40 mins
Ingredients
- 1 Onion
- 1 Garlic clove
- 1 Courgette
- 400 g Narrow ribbon noodles (tagliatelle)
- 7-10 Tbsp Salt
- 500 g Pork tenderloin
- 1 collar Thyme
- 3 TABLESPOONS Olive oil
- 400 g yellow and red cherry tomatoes
- 2 TABLESPOONS Tomato paste
- 125 ml dry white wine
- 125 ml Vegetable broth (instant)
- 250 g Whipped cream
- 7-10 Tbsp Pepper
- 7-10 Tbsp Kitchen yarn
- 7-10 Tbsp Aluminium foil
Directions
- 1
Peel onion and garlic. Cut the onion into fine cubes. Press garlic through a garlic press. Clean and wash the zucchini, dab dry, halve lengthwise and cut diagonally into pieces. Cook pasta in salted water according to package instructions. Meanwhile wash the meat, dab dry and cut into 4 medallions.
- 2
Wash thyme, dab dry and wrap a twig with kitchen string around each medallion. Heat oil in a pan. Fry the medallions for 4 minutes on each side. Take them out, wrap them in aluminium foil and let them rest for 10 minutes. In the meantime, fry the zucchini in the frying fat until they are hot. Take out the medallions. Wash the tomatoes, dab dry and melt in the cooking fat. Remove. Sauté garlic and onion in hot frying fat until transparent. Add tomato paste and sweat it on. Deglaze with wine, vegetable stock and whipped cream. Add tomatoes and zucchini.
- 3
Remove. Sauté garlic and onion in hot frying fat until transparent. Add tomato paste and sweat it on. Deglaze with wine, vegetable stock and whipped cream. Add tomatoes and zucchini. Boil up again. Season to taste with salt and pepper. Arrange meat, noodles and vegetables together
Nutrition Facts
800 kcal
77 g
33 g
43 g
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