Wholemeal pancake with pork tenderloin, carrot and sage

Name: wholemeal pancake with pork tenderloin, carrot and sage
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Italian
Ingredients: 300 g deleted carrots; 1 lemon; 2 toe garlic; 100 g pumpkin seeds; 500 g tenderloin; 2 el French mustard; 4 el (olive oil; 300 g wholegrain penne organic; 400 g green cabbages with leek and carrot bag; 250 ml rice cuisine cooking cream; 1 el dried sage 1 el

Italian wholegrain penne with pork tenderloin, carrot and sage

Ingredients

Kitchen Stuff

1 blender

Directions

Put the roots in a pan of water with salt. Bring to the boil and cook until cooked in 15 min.
Meanwhile, clean the lemon, grate the yellow skin and squeeze half of the fruit. Cut the other half into slices. Slice the garlic.
Heat a frying pan without oil or butter and toast the pumpkin seeds for 3 minutes. Leave to cool on a plate.
Halve the pork tenderloin along the length. Brush with the mustard and sprinkle with salt and pepper.
Heat the oil in a frying pan and fry the pork tenderloin golden brown in 4 min. On medium heat. Turn halfway. Remove from the pan and let rest on a plate under aluminum foil.
In the meantime, bring a pot of water with salt to the boil and cook the penne in 10 minutes until al dente. Drain.
Meanwhile, heat the oil in the frying pan and stir-fry the green cabbage with leek and carrot with 1 clove of garlic for 5 minutes. Season with salt and pepper.
Remove the pan from the heat and let it stand until use.
Drain the carrots and put in a high beaker with the lemon zest, 1 tbsp lemon juice, the rice cuisine, sage and the rest of the garlic.
Puree with the hand blender until sauce. Season with pepper and salt.
Mix the pasta with the carrot-sage sauce and spread over the plates. Cut the meat into strips and serve with the vegetables with the pasta.
Garnish with the pumpkin seeds and lemon slices.