Ratatouille with pork fillet

Name: Ratatouille with pork fillet
Cook time: 35 min
Total time: 35 min
Yield: 2
Ingredients: 1/2 green, yellow and red peppers (approx. 250 g); 1 (approx. 150 g) Courgette; 1/2 (approx. 100 g) Vegetable Onion; 3 Tomatoes; 250 g Pork tenderloin; 2 TABLESPOONS Oil; 1 Bag "Fix for Ratatouille"; 6-8 black olives; 2 stem(s) Thyme; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp flat parsley and thyme

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 2

1/2 green, yellow and red peppers (approx. 250 g)
1 (approx. 150 g) Courgette
1/2 (approx. 100 g) Vegetable Onion
3 Tomatoes
250 g Pork tenderloin
2 TABLESPOONS Oil
1 Bag "Fix for Ratatouille"
6-8 black olives
2 stem(s) Thyme
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp flat parsley and thyme

Directions

1
Clean and wash the peppers and zucchini. Cut the bell peppers into pieces and the zucchini into slices. Peel onion and cut into strips. Wash, clean and quarter the tomatoes. Wash the meat, dab dry and cut into pieces.
2
Heat oil in a pan and fry the meat in it over medium heat until golden brown all around. Remove from the pan. Add bell pepper, zucchini and onion to the frying fat and steam for about 3 minutes. Deglaze with 1/4 litre water.
3
Stir in Fix for Ratatouille, bring to the boil and cook over low heat for about 12 minutes. Add meat, tomatoes and olives and warm up. Wash thyme, dab dry and pluck leaves from the stalks.
4
Add to the ratatouille. Season to taste with salt and pepper. Arrange on plates and serve garnished with parsley and thyme. Delicious with baguette bread.