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Pork Medallions with Noodles and Colorful Vegetables from Oven

5 from 6 votes
Total Time 45 minutes
Course Dinner
Cuisine European
Servings 1 people
Calories 251 kcal

Ingredients
 

  • 100 g Noodles (e.g. Eliche, Fussili)
  • 150 g Pork tenderloin in medallions
  • Salt pepper
  • Clarified butter
  • 0,5 small Zucchini
  • 0,5 small Yellow pepper
  • 0,5 Onions
  • 1 Clove of garlic
  • 0,5 Red chilli pepper
  • 1 shot White wine
  • 150 mL Onion soup (homemade)
  • 75 mL Cream
  • 1 pinch Cayenne pepper
  • 1 pinch Grated Emmental

Instructions
 

  • I first cook the noodles in plenty of salted water, about 3 minutes shorter than intended in the cooking instructions, and then drain them. I clean the vegetables, halve the zucchini and cut them into slices, cut the peppers into strips, the onions into wedges, and the garlic and chilli into fine cubes.
  • Then I heat some clarified butter in a deep pan. I season the pork medallions on both sides with salt and pepper, sear them and take them out of the pan.
  • In the remaining frying fat, I gradually fry the vegetables. First I put the zucchini, then the peppers, the onions and finally the chilli and garlic in the pan, swirling well over and over again, seasoning the vegetables with salt and pepper and then taking them out of the pan.
  • I remove the roast with the white wine, let it reduce a little and then add the onion soup and cream. While stirring, I let it simmer for a few more minutes and season the sauce again with salt, pepper and a pinch of cayenne pepper.
  • In a baking dish (for my single portion I use a lasagne dish) I first layer the pasta and vegetables. I put the pork medallions on top.
  • I pour the onion and cream sauce over everything and sprinkle with some grated Emmental cheese.
  • I bake the dish in the oven preheated to 200 ° C (top / bottom heat) for a good 20 minutes and then serve it.

The original recipe ...

  • 8 .... I took it from a cooking magazine at the time. The recipe for 4 people uses about four times the amount of ingredients and a little "Quick and Dirty" trick that I don't want to withhold from you: Instead of homemade onion soup, add half a liter of water and 250 ml of cream after deglazing with white wine Stirring the roast set, stir in a pack of "onion soup for 800 mL of liquid" and boil down the sauce from it. I also liked it very much back then ... 🙂

Nutrition

Serving: 100gCalories: 251kcalCarbohydrates: 4.1gProtein: 2.4gFat: 24.6g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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