Pork medallions in tomato-apricot sauce
easy
25 mins
25 mins
Ingredients
- 1-2 TABLESPOONS Oil
- 2 Pork medallions (100-120 g)
- 50 g Spring onions
- 200 g Tomatoes
- 75 g Apricot halves from the tin
- 1 Garlic clove
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 1 TEASPOON pickled green peppercorns
- 125 ml Tomato juice
- 7-10 Tbsp Cayenne pepper
- 1 TEASPOON granulated clear broth (instant)
- 75 g ribbon noodles
- 7-10 Tbsp Salt
- 1 TEASPOON sauce thickener
- 7-10 Tbsp Basil and green pepper panicle
- 7-10 Tbsp Aluminium foil
Directions
- 1
Heat the oil in a pan and fry the medallions for about 5 minutes, turning them over. In the meantime, clean, wash and drain the spring onions and tomatoes. Cut spring onions into fine rings, tomatoes into cubes. Drain the apricots and collect the juice. Cut the apricots into slices.
- 2
Peel garlic and press it through a garlic press. Season medallions with salt and pepper, remove and wrap in aluminium foil. Fry spring onions and apricots briefly in hot frying fat. Add tomatoes, garlic and green peppercorns and deglaze with tomato juice and 50 ml apricot juice (from a tin). Season with cayenne pepper and stock and braise covered for 5-8 minutes. Meanwhile cook the noodles in plenty of boiling salted water for about 5 minutes. Pour the noodles onto a sieve, rinse briefly under cold water and drain. Stir the sauce thickener into the fruity tomato sauce and bring to the boil again briefly. Season to taste with salt and cayenne pepper.
- 3
Season with cayenne pepper and stock and braise covered for 5-8 minutes. Meanwhile cook the noodles in plenty of boiling salted water for about 5 minutes. Pour the noodles onto a sieve, rinse briefly under cold water and drain. Stir the sauce thickener into the fruity tomato sauce and bring to the boil again briefly. Season to taste with salt and cayenne pepper. Arrange noodles, sauce and medallions on a small plate and garnish with basil and pepper pancakes as desired
Nutrition Facts
680 kcal
85 g
20 g
38 g
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