Baked Medallions with Masala Sauce and Pasta

Ingredients

• 12 dried pickled tomatoes (in oil)
• 2 tbsp pine nuts
• 2 slices toast bread
• 2 Eggs
• 1 tsp dried thyme
• Salt
• pepper (ground)
• 40 g freshly grated Parmesan
• 600 g pork tenderloin (prepped for cooking)
• 350 g band pasta
• 100 ml Marsala wine (or meat broth)
• 50 g ice-cold butter

Instructions

1. 1.

   Preheat the oven to 220°C with upper and lower heat. Drain the tomatoes and finely chop them. Toast the pine nuts in a dry pan without fat, remove and set aside.

2. 2.

   Remove crusts from the toast bread and crumble it finely. Beat the eggs with 1 tbsp cold water, season with thyme, salt, and pepper, then fold in the crumbs. Stir in the tomatoes, pine nuts, and Parmesan with a fork. Wash the pork tenderloin, pat dry, slice into 12 pieces, season with salt and pepper. Heat 2 tbsp tomato oil.

3. 3.

   Sear each medallion for 1 minute on both sides, place them in a greased baking dish, spoon 1 tbsp of gratin mixture over each, and bake for about 10 minutes in the preheated oven. Meanwhile, cook the pasta in plenty of boiling salted water until al dente.

4. 4.

   For the sauce, deglaze the pan with Marsala wine, whisk in butter pieces until the sauce thickens. Drain the pasta well, arrange on warmed plates, drizzle with sauce, and serve topped with the baked medallions.