Pork tenderloin with buttered vegetables

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Directions

1. 1

   Wash the fillets, dab dry and cut into 8 medallions. Wrap a slice of bacon around each medallion and pin it with a wooden skewer. Wash the thyme, dab dry and pluck off the leaves, except for something to garnish.

2. 2

   Heat the oil in a pan and fry the medallions for about 6 minutes, turning them over. Finally add thyme and fry briefly. For the vegetables, heat 150 ml water in a pan. Add the deep-frozen vegetables, bring to the boil briefly and fry over medium heat for 6-8 minutes until no more liquid is left in the pan.

3. 3

   Put the pasta in plenty of boiling salted water and cook for 5-6 minutes until it is bubbling. Remove the finished medallions from the pan, wrap them in aluminium foil and let them rest for about 5 minutes. Deglaze the roast with 250 ml water.

4. 4

   Stir the gravy and cream into the stock, bring to the boil briefly and pour in the sauce thickener while stirring. Bring the sauce to the boil again briefly and season with salt and pepper. Pour the pasta onto a sieve, rinse briefly under cold water and allow to drain.

5. 5

   Melt the fat in a pot and toss the noodles in it. Arrange medallions, vegetables, noodles and sauce on plates. Serve garnished with thyme.

Nutrition Facts

KCAL
730 kcal

CARBS
60 g

FATS
32 g

PROTEINS
48 g