Macaroni in carrot cream with pork tenderloin
- 200 g Pork fillet
- 1 EL Oil
- 500 g Broccoli
- 300 g Carrots
- 300 g Macaroni
- Salt
- 500 ml Vegetable broth
-
2 EL (20 g each) Crème légère - Pepper
- Mint
- aluminum foil
30 minutes
easy
- 1.
- Wash meat, pat dry. Heat the oil in a pan, fry the meat vigorously all round, then cook for 12–15 minutes over low heat while turning it to the end
- 2.
- Wash and clean broccoli and cut into florets. Peel, wash and cut the carrots into small pieces. Prepare the macaroni in boiling salted water according to the instructions on the packet. Add the broccoli to the macaroni about 5 minutes before the end of the cooking time and cook at the same time
- 3.
- Meanwhile, cook the carrots in 500 ml of boiling vegetable stock for about 10 minutes. Puree the carrots in the broth, stir in the crème légère, season with salt and pepper. Pour the pasta into a sieve and let it drain.
- 4.
- Season the meat with salt and pepper, remove from the pan and cut into approx. 20 thin slices. Arrange the sauce with macaroni and broccoli on plates and serve 5 slices of meat on each. Sprinkle with pepper and garnish with mint
1 portion approx:
- 400 kcal
- 1680 kJ
- 23 g protein
- 7 g fat
- 61 g carbohydrates
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