Baked pork medallions

Ingredients for 4 servings:

• 8 pork medallions
• 8 slice(s) breakfast bacon, thinly sliced
• 2 cloves garlic
• 200 ml cream
• 100 ml vegetable stock
• 2 tbsp tomato paste
• 1 tbsp tomato ketchup
• 250 g tomatoes (tomato pulp in pieces)
• 1 tbsp herbs de Provence
• ½ tsp paprika powder
• Salt
• Pepper, from the mill
• 2 ½ tbsp oil
• 2 tbsp breadcrumbs
• 400 g tagliatelle pasta
• 1 tsp oil for greasing the mold

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 55 minutes

Lightly grease an ovenproof casserole dish. Wrap each medallion with a slice of bacon and place them side by side in the dish. Preheat the oven to 200°C (top/bottom heat). Finely chop the garlic. Combine the vegetable stock and cream in a saucepan and heat. Stir in the tomato paste and ketchup, then add the chopped tomatoes, garlic, and herbs. Bring the sauce to a boil briefly, then remove from the heat. Season with paprika, pepper, and salt. Spread the tomato sauce evenly over the medallions. Mix the breadcrumbs with the oil and spread on top. Bake in the middle rack of the oven for 20-30 minutes. Shortly before the end of the baking time, cook the tagliatelle in salted water according to the package instructions. Drain well and serve with the pork medallions.