Pork medallions

1,5 kg pork tenderloin

pepper

32 leaf sage

16 thin slices of bacon

For the sauce:

2 bulbs

2 tbsp. vegetable oil

4 tbsp. tomato paste

600 ml beef broth

2 tbsp. ketchup

salt, pepper

300 ml thick sweet cream

In addition:

750 g green noodles

wooden toothpicks

Meat rinse under running water, wet cloth and cut into 16 round thick slices of medallions. The remaining meat is cut into small cubes. Medallions pepper, put the top 2 leaves of sage. Each medallion wrap two slices of bacon and secure them with a toothpick. Prepared put the meat in a large baking dish, cover and leave overnight in the fridge.

For the sauce, peel and finely chop onion. In hot oil fry the cubes of meat, then add the onion, tomato paste and all the ammenities. Pour the broth, add the ketchup and boil down to half volume. Cover and leave overnight in a cool place.

The oven heated to 200C. The form of medallions to put on the middle shelf and bake for 12-14 minutes. Meanwhile, heat the sauce through a sieve, season with salt and pepper. As soon as the medallions are ready, add in the sauce a little separated when frying meat juice. Then the sauce to mix with sour cream and again to taste seasoning spices.

In accordance with the directions on the package in salted water to boil the noodles. Drain in a colander and serve with meat and sauce. This dish goes well lettuce.