Pork fillet in bacon and courgette coat with creamy ribbon noodles

Name: Pork fillet in bacon and courgette coat with creamy ribbon noodles
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 Courgettes (about 200 g); 2 small onions; 750 g Pork tenderloin; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 8 discs Bacon; 2 TABLESPOONS Oil; 6 Stem(s) Thyme; 150 g cherry tomatoes; 200 g ribbon noodles; 150 ml White wine; 200 g Whipped cream; 7-10 Tbsp Sugar; 7-10 Tbsp Aluminium foil

AUTHOR
Rachel Vazquez

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 Courgettes (about 200 g)
2 small onions
750 g Pork tenderloin
7-10 Tbsp Salt
7-10 Tbsp Pepper
8 discs Bacon
2 TABLESPOONS Oil
6 Stem(s) Thyme
150 g cherry tomatoes
200 g ribbon noodles
150 ml White wine
200 g Whipped cream
7-10 Tbsp Sugar
7-10 Tbsp Aluminium foil

Directions

1
Wash and clean the zucchini and slice or cut into thin strips. Peel onions and cut them into thin slices. Wash the meat, dab dry and season with salt and pepper. Wrap meat alternately with bacon and zucchini slices
2
Heat the oil in a large ovenproof pan. Fry the meat for 3-4 minutes, turning it over, first with the seam side down. Add onion wedges. Cook in the preheated oven (electric cooker: 150 °C/ convection oven: 125 °C/ gas: see manufacturer) for 18-20 minutes
3
Wash the thyme and shake dry. Coarsely chop the leaves of 4 stems. Wash the tomatoes. Remove the meat from the pan, wrap in aluminium foil and let it rest for about 10 minutes. Prepare pasta in boiling salted water according to instructions on the packet
4
Fry the tomatoes in the frying pan for 2-3 minutes, deglaze with wine and cream. Add thyme to the sauce, simmer for about 5 minutes and season with salt, pepper and sugar. Drain the pasta and mix with the sauce. Cut the meat into slices. Arrange meat and noodles on plates and garnish with thyme