Pasta casserole with pork filet medallions
easy
40 mins
40 mins
Ingredients
- 250 g Pasta (e.g. short macaroni)
- 7-10 Tbsp Salt
- 3 Apricots
- 3 discs Bacon
- 6 Pork fillet medallions (approx. 60 g each)
- 7-10 Tbsp Pepper
- 4 TABLESPOONS Oil
- 200 ml Broth (instant)
- 100 g Whipped cream
- 2 TABLESPOONS pickled green peppercorns
- 1 TABLESPOON Cornstarch
- 2 Spring onions
- 1 (approx. 350 g) Lettuce
- 3 TABLESPOONS Vinegar
- 1 TEASPOON Sugar
Directions
- 1
Cook the pasta in boiling salted water for about 10 minutes until al dente. Wash, halve and stone the apricots. Cut breakfast bacon into pieces about 3 cm long. Wash pork fillet medallions, dab dry and season with salt and pepper.
- 2
Heat 1 tablespoon of oil in a frying pan and fry the medallions on both sides with the breakfast bacon. Remove and set aside. Deglaze the meat with broth and cream. Let it boil up.
- 3
Season with salt and stir in peppercorns. Stir starch with 1 tablespoon of water until smooth and thicken the sauce slightly. Drain the noodles. Pork filet medallions, apricot
- 4
Spread the sauce over the top and bake in a preheated oven (electric: 200 °C/ gas: level 3) for approx. 15 minutes. In the meantime, clean and wash the spring onions and cut them into rings. About 5 minutes before the end of the cooking time, sprinkle the casserole with spring onions and bacon.
- 5
Clean, wash and drain lettuce and pluck into bite-sized pieces. Season vinegar with salt, pepper and sugar and beat the remaining oil into it. Drizzle lettuce with the vinaigrette and serve in a separate bowl.
Nutrition Facts
780 kcal
74 g
33 g
43 g
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