Tortelloni in herb cream sauce with fried pork fillet slices and beetroot salad

Name: Tortelloni in herb cream sauce with fried pork fillet slices and beetroot salad
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 red onion; 3 TABLESPOONS dark balsamic vinegar; 1 TABLESPOON Sugar; 5 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper from the mill; 500 g Beetroot red and pink; 1 Onion; 1 TABLESPOON Butter or margarine; 1 TABLESPOON Flour; 100 ml White wine; 300 ml Vegetable broth; 1 collar Chives; 1/2 bunch flat leaf parsley; 5-6 Stem(s) Marjoram; 2 tablespoons (approx. 40 g) Fresh cream; 500 g Pork tenderloin; 1 package (500 g) Spinach-Ricotta-Tortelloni (refrigerated shelf); 7-10 Tbsp colourful pepper

AUTHOR
Cassandra Brock

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1 red onion
3 TABLESPOONS dark balsamic vinegar
1 TABLESPOON Sugar
5 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper from the mill
500 g Beetroot red and pink
1 Onion
1 TABLESPOON Butter or margarine
1 TABLESPOON Flour
100 ml White wine
300 ml Vegetable broth
1 collar Chives
1/2 bunch flat leaf parsley
5-6 Stem(s) Marjoram
2 tablespoons (approx. 40 g) Fresh cream
500 g Pork tenderloin
1 package (500 g) Spinach-Ricotta-Tortelloni (refrigerated shelf)
7-10 Tbsp colourful pepper

Directions

1
Peel and halve the red onion and cut into strips. Mix vinegar and sugar. Fold in 3 tablespoons of oil in a thin stream. Season to taste with salt and pepper. Wash, peel and slice the beetroot, mix with vinaigrette.
2
Cover and place in a cool place.
3
For the sauce, peel and finely dice the onion. Melt the fat in a small pot. Fry the diced onion until transparent. Stir in flour, add white wine and stock. Simmer at low heat for about 10 minutes.
4
Wash the herbs and shake dry. Cut the chives into fine rolls. Finely chop parsley and marjoram, except for a little bit for garnishing. Stir the crème fraîche into the sauce. Place the sauce and herbs, except for 1-2 tbsp. chive rolls, in a tall container, puree and season to taste with salt and pepper.
5
Put the sauce back into the pot and keep warm. Cut the meat into about 12 medallions (each weighing about 40 g). Season with salt. Heat 2 tablespoons of oil in a large frying pan. Sauté the medallions in it on each side for 3-4 minutes.
6
Meanwhile, prepare the pasta in boiling salted water according to the instructions on the packet. Drain. Put the noodles back into the pot and mix with the sauce. Arrange noodles and medallions on plates, garnish with marjoram, possibly sprinkle with coloured pepper.
7
Arrange the salad in small bowls, sprinkle chive rolls on top, possibly sprinkle with coloured pepper.