Pork medallions au gratin with noodles
easy
45 mins
45 mins
Ingredients
- 300 g yellow peppers
- 1 collar (approx. 175 g) Spring onions
- 1 TABLESPOON Butter or margarine
- 100 ml Vegetable broth (instant)
- 1 package (500 g) chunky tomatoes
- 1 TEASPOON dried Italian herbs
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 375 g Pork tenderloin
- 2 TABLESPOONS Oil
- 2 (approx. 40 g) thin slices of cooked ham
- 1-2 discs (approx. 40 g) medieval Gouda cheese
- 250 g ribbon noodles
- 7-10 Tbsp Parsley
Directions
- 1
Clean, wash and drain the peppers and spring onions. Dice paprika, cut spring onions diagonally into rings. Heat fat in a pot and fry vegetables in it. Add stock and chunky tomatoes, stir in herbs and season with salt and pepper. Bring to the boil and simmer over medium heat for about 5 minutes.
- 2
Meanwhile wash the meat, pat dry, cut into 8 medallions and press flat a little. Heat the oil in a pan and fry the meat for about 4 minutes, turning it over. Cut ham slices into quarters, cut cheese into 8 pieces. Season meat with salt and pepper, remove from the pan and cover with ham and cheese. Place in an ovenproof dish and bake in a preheated oven (electric: 200 °C / gas: level 3) for 8-10 minutes. Cook the pasta in salted water for about 5 minutes until it becomes bubbly. Drain. Mix half of the tomato sauce into the noodles and arrange on a plate. Pour the rest of the sauce on the noodles and arrange medallions.
- 3
Place in an ovenproof dish and bake in a preheated oven (electric: 200 °C / gas: level 3) for 8-10 minutes. Cook the pasta in salted water for about 5 minutes until it becomes bubbly. Drain. Mix half of the tomato sauce into the noodles and arrange on a plate. Pour the rest of the sauce on the noodles and arrange medallions. Serve garnished with parsley
Nutrition Facts
500 kcal
49 g
16 g
36 g
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