Paprika vegetables & fillet with olives

Name: Paprika vegetables & fillet with olives
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 3 colourful peppers; 3 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp dried herbs of Provence; 150 ml Tomato and vegetable juice; 250 ml Vegetable broth (instant); 80 g paprika-filled olives; 1 Garlic clove; 350 g Pork tenderloin; 120 g Baguette; 1 TABLESPOON Butter or margarine; 7-10 Tbsp fresh herbs and black olives

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

3 colourful peppers
3 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp dried herbs of Provence
150 ml Tomato and vegetable juice
250 ml Vegetable broth (instant)
80 g paprika-filled olives
1 Garlic clove
350 g Pork tenderloin
120 g Baguette
1 TABLESPOON Butter or margarine
7-10 Tbsp fresh herbs and black olives

Directions

1
Clean, wash and cut the peppers into bite-sized pieces. Heat 1 tablespoon of oil. Fry the bell peppers for about 10 minutes, turning them over. Season with salt, pepper and dried herbs. Deglaze with vegetable juice and stock, cook for another 5 minutes.
2
Finely chop the olives stuffed with paprika. Peel garlic and press it through a garlic press. Wash the fillet, dab dry and cut into slices. Heat 2 tablespoons of oil. Fry the medallions for 3-4 minutes on each side until golden brown.
3
Season with salt and pepper. Briefly toss chopped olives in the frying fat, then spread on the steaks. Cut the baguette into pieces. Melt the fat and fry the garlic in it. Roast the baguette briefly in the garlic fat and arrange with the vegetables and medallions.
4
Serve garnished with fresh herbs and olives.