Colourful filet pan

Name: Colourful filet pan
Cook time: 30 min
Total time: 30 min
Yield: 1
Ingredients: 1 peeled onion (30 g); 100 g polished peppers; 100 g cleaned zucchini; 1 (60 g) cleaned tomato; 7-10 Tbsp fresh or dried thyme; 100 g Pork tenderloin; 1 tsp (5 g) Oil; 2 tablespoons (approx. 15 g) Tomato paste; 1/2 TEASPOON Vegetable broth (instant); 3-4 black olives; 7-10 Tbsp salt, white pepper; 7-10 Tbsp Parsley; 3 discs (50 g) Baguette

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 1

1 peeled onion (30 g)
100 g polished peppers
100 g cleaned zucchini
1 (60 g) cleaned tomato
7-10 Tbsp fresh or dried thyme
100 g Pork tenderloin
1 tsp (5 g) Oil
2 tablespoons (approx. 15 g) Tomato paste
1/2 TEASPOON Vegetable broth (instant)
3-4 black olives
7-10 Tbsp salt, white pepper
7-10 Tbsp Parsley
3 discs (50 g) Baguette

Directions

1
Wash the onion and vegetables and cut into large pieces. Wash the thyme and pluck the leaves
2
Wash the meat, dab dry and cut into small pieces. Heat oil in a coated pan. Fry the meat until golden brown. Take out
3
Steam onion, bell pepper and zucchini in hot frying fat for about 3 minutes. Stir in tomato paste and sweat briefly. Deglaze with 200 ml water. Stir in stock. Add thyme. Bring to the boil and simmer for about 5 minutes
4
Add the meat, tomato and olives and heat briefly. Season to taste with salt and pepper. Garnish with parsley if necessary. Add the bread
5
Fine breads, such as baguettes, are also made from wholemeal flour. As they still contain the fibre of the grain, they provide more vitamins and minerals and keep you full longer than "white" breads.