Fast ratatouille stew with filet in bread coat

Name: Fast ratatouille stew with filet in bread coat
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 100 g Noodles (e.g. mini penne); 250 g Pork tenderloin; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 package (400 g) frozen ratatouille vegetables; 1 package (25 g) deep-frozen 8-herb mixture; 1 Ciabatta bread; 3 TABLESPOONS Olive oil; 7-10 Tbsp wooden skewers

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

100 g Noodles (e.g. mini penne)
250 g Pork tenderloin
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 package (400 g) frozen ratatouille vegetables
1 package (25 g) deep-frozen 8-herb mixture
1 Ciabatta bread
3 TABLESPOONS Olive oil
7-10 Tbsp wooden skewers

Directions

1
Prepare the pasta in boiling salted water according to the instructions on the packet. Wash meat, dab dry, cut into 4 long strips. Season with salt and pepper. Bring 250 ml water to the boil. Add frozen vegetables, bring to the boil and simmer over low heat for about 5 minutes. Add herbs and season with salt and pepper. In the meantime, cut 4 long, thin slices of bread about 2 mm thick and use the rest of the bread for other purposes.
2
Drain the noodles, let them drip off and add to the soup. Heat oil, fry meat on all sides for about 3 minutes. Take out the meat and wrap a slice of bread around it. Continue frying for about 2 minutes. Take out meat, cut into slices and put on wooden skewers. Arrange stew and skewers on plates