Pork medallions with carrots and noodles

Ingredients for 2 servings:

• 2 small pork fillets
• 750 g carrot(s)
• 150 g pasta (e.g. fusilli)
• 1 cup of crème fraîche or crème légère
• Salt
• pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Peel the carrots and cut into approximately 1.5 cm long pieces. Then place them in a large pot of boiling water. Now wash the pork fillets and remove any fat and tendons. Cut into thin medallions. After the carrots have cooked for about 10 minutes, add the pasta to boiling salted water and fry the medallions in a pan over high heat. The frying time should only be about 4-5 minutes in total, as otherwise the medallions will dry out quickly. Once the meat is cooked, remove it from the pan and keep warm. Now add the crème fraîche to the same pan and simmer over medium heat. Season with salt and pepper. Drain the pasta and carrots and arrange on plates with the medallions. Pour the sauce over the carrots. Add salt and pepper to the dish.