Colourful fillet pan (diabetics)

Name: Colourful fillet pan (diabetics)
Cook time: 40 min
Total time: 40 min
Yield: 1
Ingredients: 100 g cleaned multicoloured peppers; 1 (100 g) cleaned zucchini; 1 (30 g) peeled onion; 1 (60 g) cleaned tomato; 100 g Pork tenderloin; 1 tsp (5 g) Oil; 1 tablespoon (15 g) Tomato paste; 200 ml Vegetable broth (instant); 7-10 Tbsp 3?4 black olives; 1 Stalk Thyme; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 2 (50 g) Baguette slices; 7-10 Tbsp flat parsley and thyme

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 1

100 g cleaned multicoloured peppers
1 (100 g) cleaned zucchini
1 (30 g) peeled onion
1 (60 g) cleaned tomato
100 g Pork tenderloin
1 tsp (5 g) Oil
1 tablespoon (15 g) Tomato paste
200 ml Vegetable broth (instant)
7-10 Tbsp 3?4 black olives
1 Stalk Thyme
7-10 Tbsp Salt
7-10 Tbsp white pepper
2 (50 g) Baguette slices
7-10 Tbsp flat parsley and thyme

Directions

1
Washing vegetables. Cut the peppers into pieces, the zucchini into slices. Peel onion and cut into strips. Wash and quarter the tomato. Wash meat, dab dry and cut into pieces.
2
Heat oil in a pan. Fry the meat all around. Take it out. Add bell pepper, zucchini and onion and steam for about 3 minutes. Stir in tomato paste and sauté briefly. Deglaze with broth and simmer for about 5 minutes. Add meat, tomatoes and olives and heat up. Wash the thyme and pluck the leaves from the stalks. Add to vegetables.
3
Deglaze with broth and simmer for about 5 minutes. Add meat, tomatoes and olives and heat up. Wash the thyme and pluck the leaves from the stalks. Add to vegetables. Season to taste with salt and pepper. Arrange with the baguette slices and garnish with parsley and thyme if necessary.