John Myers
Contents
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Ingredients
for the medallions:
- 1 Pork fillet 550g
- Salt
- Black pepper from the mill
- 2 tbsp Rapeseed oil
- 3 Stems Fresh thyme
Penne:
- 250 g Pasta penne
- Vegetable broth
Broccoli:
- 500 g Broccoli florets
- Salt water
also:
- 1 Red onion, diced
- 1 Solo garlic, diced
- 1 Can Chunky tomatoes - 425ml
- 3 Stems Fresh thyme
- 200 ml Vegetable broth - from pasta cooking
- 1 tsp Instant vegetable broth
- Salt
- Pepper
- 30 g Grated Gouda
Instructions
Penne
- Cook the pasta in the vegetable stock according to the instructions on the packet. Pour into a sieve, catching the cooking broth, because another 200 ml will be needed later
broccoli
- Cook the broccoli florets in salted water for 4-5 minutes, drain into a sieve.
Medallions
- Cut the pork fillet into 8 medallions and season with salt. Heat the oil in a pan and fry the medallions crosswise on each side for approx. 2 minutes. Add thyme stalks and fry briefly.
- Remove the meat and thyme, pepper the meat (I put both in a no longer needed pot of nudes or brroccoli and covered)
- Now onion and garlic cubes with thyme are sautéed in the frying fat from the meat and deglazed with the tomatoes and vegetable broth from the noodles. Add instant vegetable stock, stir and simmer for about 10 minutes
Gratin
- For the gratin, mix the pasta and broccoli with the tomato sauce and place everything in a baking dish. Put the medallions on top and sprinkle with the Gouda cheese.
- Gratinate in the preheated oven (grill 200 ° C) for 5 minutes
Nutrition
Serving: 100gCalories: 431kcalCarbohydrates: 53.4gProtein: 11.5gFat: 18.9g
