Penne with Pork Tenderloin and Vegetables

Preparation

• 1
  Cook the pasta in plenty of water with 40 g salt until al dente. Drain, reserving 100 ml of the pasta water.
• 2
  Cut the pork tenderloin lengthwise into 0.5 cm thick slices, then cut these into approximately 0.5 x 0.5 cm cubes.
• 3
  Finely dice the bacon as well. Mix with the meat, picked thyme leaves, and a pinch of salt.
• 4
  Deseed the red bell pepper and cut into 0.5 x 0.5 cm cubes.
• 5
  Wash the zucchini, remove the core, and cut the flesh into 0.5 x 0.5 cm cubes as well.
• 6
  Peel and finely chop the garlic.
• 7
  Heat the olive oil in a pan over high heat. Spread the meat mixture evenly and sear for about 2 minutes, stirring frequently.
• 8
  Add the bell pepper and zucchini cubes and fry for 1 minute.
• 9
  Briefly roast the garlic, then immediately add the 100 ml pasta water and reduce for 1 minute.
• 10
  Stir in the cooked pasta. Remove from heat, stir in the grated Parmesan and chopped parsley, and serve immediately.