Pork fillet medallions in bacon with pepper and zucchini vegetables

Ingredients for 2 servings:

• 350 g pork fillet(s)
• 100g bacon
• 1 large onion(s)
• 1 clove(s) garlic
• 250 g red bell pepper(s)
• 250 g zucchini
• some red wine
• some tomato sauce or ketchup
• some cream
• oil
• salt and pepper
• n. B. herbs

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

light dish, quick to prepare

For the vegetables, peel the onion and garlic, wash the bell peppers and remove the seeds and membranes, wash the zucchini, halve it lengthwise and then cut the halves lengthwise into 2 or 3 pieces depending on their thickness. Then cut the onion, bell pepper and zucchini strips into not too small cubes, chop the garlic clove very finely or press it through a garlic press. Heat a little oil in a pan, sauté the diced onion and garlic and then add the bell pepper and zucchini pieces. Deglaze with a little red wine, add tomato sauce or ketchup and a pinch of sugar and season to taste with salt, pepper and herbs (basil, oregano or herbes de Provence). Cook the vegetables until al dente (15-20 minutes), add the cream at the end and season again to taste. Trim the pork fillet, i.e. remove any fat, tendons and membranes, and cut into 6-8 medallions. Season them with pepper (and maybe garlic and/or paprika) and a little salt (not too much because of the bacon!) and wrap each medallion in a slice of bacon. Fry in a pan with a little oil over medium heat until the bacon is crispy but the medallions are not too firm (they should still give slightly when pressed). Serve with wholegrain rice and a fresh white wine.