Medallions in tomato sauce

Ingredients for 4 servings:

• 2 tbsp oil
• 12 small pork medallions
• 12 slices of breakfast bacon
• 30 g butter
• 2 tbsp flour
• 1 onion(s)
• 1 clove(s) garlic
• 1 carrot(s)
• 400 g tomatoes, chopped, can
• 40 g tomato paste
• 200 ml beef broth
• 1 tsp sugar
• salt and pepper
• rosemary
• Thyme
• 125 g rice
• 100 g peas

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Cook the rice in approximately 300 ml of salted water. Just before the end of the cooking time, add the peas and heat through. Finely dice the onion, garlic, and carrot. Heat the butter in a saucepan, sauté the diced onion, then dust with flour and sauté briefly. Add the tomatoes, tomato paste, carrot, and garlic. Deglaze with stock and simmer for 15-20 minutes. Then season with the herbs, salt, pepper, and sugar. Meanwhile, wrap the medallions in bacon and season with pepper. Heat the oil in a pan and fry the medallions for approximately 5 minutes on each side. Serve the finished pork medallions with pea rice and tomato sauce.