Braised vegetables with pork medallions
easy
40 mins
40 mins
Ingredients
- 100 g Rice
- 7-10 Tbsp Salt
- 400 g Courgette
- 400 g Mushrooms
- 200 g Tomatoes
- 2 Onions
- 2 stem(s) Thyme
- 4 TABLESPOONS Oil
- 7-10 Tbsp Pepper
- 1/4 l Vegetable broth (instant)
- 320 g Pork tenderloin
- 7-10 Tbsp colourful pepper
- 7-10 Tbsp Sweet peppers
- 7-10 Tbsp Parsley
Directions
- 1
Cook the rice in boiling salted water for 20 minutes. In the meantime clean, wash and slice the zucchini. Clean, wash and quarter the mushrooms. Wash, clean and quarter the tomatoes. Peel onions and cut into rings. Wash thyme, dab dry and pluck the leaves from the stalk. Heat two tablespoons of oil in a frying pan, add mushrooms and fry for five minutes while turning.
- 2
Add onions and courgettes and fry for another five minutes. Add the tomatoes just before the end of the frying time, season with salt and pepper, deglaze with broth and simmer for five minutes. In the meantime, wash the meat, dab dry and cut into eight medallions. Heat the remaining oil in a pan and fry the meat in it for two minutes on both sides. Season the meat with coloured pepper. Sprinkle rice with paprika and add vegetables and two pork medallions each
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