Filled medallions with vegetable cream and ribbon noodles
easy
30 mins
30 mins
Ingredients
- 1/2 lactose-free mozzarella
- 1 glass (370 ml) roasted peppers in oil
- 5 Stem(s) Basil + something to garnish
- 750 g Pork tenderloin (middle piece)
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 1-2 TABLESPOONS Oil
- 1 small zucchini
- 2 Spring onions
- 300 g fresh ribbon noodles (cooling shelf)
- 200 g lactose-free whipped cream
- 1-2 TABLESPOONS Strength
- 12 wooden skewers
Directions
- 1
Cut the mozzarella into pieces. Put the peppers in a sieve and let them drain. Cut 1-2 peppers into 12 pieces. Wash basil, shake dry and cut 6 large leaves in half. Chop the remaining leaves finely
- 2
Wash the pork tenderloin and pat dry. Cut fillet into 12 medallions. Cut a pocket into each medallion. Fill the medallions with some mozzarella, 1 piece of basil and paprika and close with a wooden skewer. Season with salt and pepper
- 3
Heat the oil in a large coated pan. Fry the meat for about 8 minutes while turning. Wash and clean the zucchini and quarter them lengthwise. Cut the zucchini quarters into slices. Finely chop the remaining peppers. Clean and wash spring onions and cut them into rings
- 4
Cook the pasta in boiling salted water according to the instructions on the packet. Remove meat from the pan and keep warm. Fry the remaining vegetables briefly in the frying fat, then deglaze with cream and 100 ml water. Simmer the sauce for 2-3 minutes, then thicken with starch, bring to the boil again. Season to taste with salt and pepper. Add basil and medallions to the sauce. In the meantime drain the pasta and let it drain. Arrange medallions, noodles and sauce, garnish with basil
Nutrition Facts
590 kcal
32 g
27 g
52 g
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