Pasta with medallions and tomato-apricot sauce

Ingredients for 2 servings:

• 6 pork medallions, approx. 3 – 4 cm thick
• 2 tbsp oil for frying
• ½ bunch of spring onions
• 4 beefsteak tomatoes
• 200 g apricot(s), halves, from the can
• 1 garlic clove(s)
• Salt and pepper from the mill
• Paprika powder, hot
• 1 tsp peppercorns, green, from the jar
• 250 ml tomato juice
• 1 tsp vegetable stock powder
• 200 g tagliatelle pasta
• 1 tbsp sauce thickener, light or flour to bind
• e.g. parsley for garnishing

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 50 minutes

Fry the medallions in heated oil in a pan for about 5 minutes, turning occasionally. Season with salt and pepper, remove from the pan, wrap in aluminum foil, and keep warm. At the same time, dice the tomatoes and slice the spring onions. Finely chop the garlic clove. Drain the apricots, reserving the juice. Cut the apricots into wedges. Add the spring onions and apricots to the pan in which the medallions were fried and sauté briefly. Add the diced tomatoes, garlic, and green peppercorns, and deglaze with tomato juice and 50 ml of apricot juice. Season with paprika and stock powder, cover, and simmer for 5-8 minutes. Stir the sauce thickener into the fruity tomato sauce and bring back to a boil. Season with salt and pepper to taste. Meanwhile, cook the pasta according to the package instructions. Serve the pasta, sauce, and medallions and garnish with parsley, if desired.