Medallions with young carrots

Name: Medallions with young carrots
Cook time: 25 min
Total time: 25 min
Yield: 1
Ingredients: 45 g Basmati Rice; 7-10 Tbsp Salt; 200 g peeled waistband; 7-10 Tbsp Carrots; 1 washer (10 g) Bacon (breakfast bacon); 75 g Pork tenderloin; 1/2 tsp (3 g) Oil; 7-10 Tbsp Pepper; 1/2 TEASPOON Curry; 7-10 Tbsp vegetable binder; 1 tablespoon (10 g) sour cream (10 % fat)

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 1

45 g Basmati Rice
7-10 Tbsp Salt
200 g peeled waistband
7-10 Tbsp Carrots
1 washer (10 g) Bacon (breakfast bacon)
75 g Pork tenderloin
1/2 tsp (3 g) Oil
7-10 Tbsp Pepper
1/2 TEASPOON Curry
7-10 Tbsp vegetable binder
1 tablespoon (10 g) sour cream (10 % fat)

Directions

1
Put the rice in about 1/8 l boiling salted water and simmer covered for about 20 minutes. Wash the carrots. Cover and cook in approx. 100 ml boiling salted water for approx. 10 minutes
2
Cut the bacon in half lengthwise. Wash the fillet, dab dry and cut into 2 thick slices. Wrap with bacon. Fry medallions in hot oil on each side for 3-4 minutes. Season with salt and pepper and take out. Lift out the carrots, keep both warm
3
Sweat curry in hot frying fat, deglaze with vegetable water. Bring to the boil and thicken. Stir in cream and season the sauce. Arrange medallions with carrots, sauce and rice