Medallions in tomato sauce
easy
40 mins
40 mins
Ingredients
- 2 stem(s) Thyme
- 2 Branches of rosemary
- 400 g ripe tomatoes
- 1 (approx. 80 g) Onion
- 1 Garlic clove
- 1 (approx. 80 g) Carrot
- 7-10 Tbsp Salt
- 200 g Long grain rice
- 100 g frozen peas
- 30 g Butter or margarine
- 1-2 TABLESPOONS Flour
- 2 TABLESPOONS Tomato paste
- 400 ml Veal stock or beef bouillon
- 12 (à 50 g) Medallions of pork
- 12 discs Bacon
- 7-10 Tbsp Pepper
- 2 TABLESPOONS Oil
- 1 TEASPOON Sugar
- 7-10 Tbsp chopped parsley
Directions
- 1
Wash the thyme and rosemary and dab dry. Wash, quarter and seed the tomatoes. Peel onion and garlic and dice finely. Peel, wash and finely dice the carrot. Prepare rice in salt water according to package instructions.
- 2
Add peas 5 minutes before the end of cooking time, bring to the boil and finish cooking. In the meantime heat up fat in a pot. Sauté onion and garlic. Dust with flour. Add tomato puree and sauté briefly. Stir in tomato quarters and carrot. Deglaze with veal stock and 100 ml water, add herbs, bring to the boil, cover and cook over medium heat for about 15 minutes, stirring several times. In the meantime wrap pork medallions with bacon and season with pepper. Heat oil in a pan and fry medallions for about 5 minutes on each side. Drain the rice if necessary.
- 3
Deglaze with veal stock and 100 ml water, add herbs, bring to the boil, cover and cook over medium heat for about 15 minutes, stirring several times. In the meantime wrap pork medallions with bacon and season with pepper. Heat oil in a pan and fry medallions for about 5 minutes on each side. Drain the rice if necessary. Season the sauce with salt, pepper and sugar and pass through a sieve. Arrange pork medallions, pea rice and tomato sauce on plates. Serve sprinkled with parsley
Nutrition Facts
560 kcal
36 g
26 g
46 g
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