Summary
| Prep Time | 15 mins |
| Cook Time | 25 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 300 ml sweet cream
- 150 ml vegetable stock
- 4 tablespoon tomato paste
- 1 tablespoon, leveled paprika powder, noble sweet
- 1 teaspoon, leveled salt
- 0.25 teaspoon ¼ black pepper, freshly ground
- 750 g pork tenderloin (s), cut into 8 slices
- 8 slices bacon, thinly sliced
- 1 tablespoon oil for frying
Print Recipe
Pin Recipe Instructions
- Put the first 6 ingredients from cream to pepper in a saucepan and stir well, then bring to the boil and simmer for 5 minutes.
- In the meantime, wrap the fillets in bacon, pepper and add a little salt. Then fry on both sides in the hot oil. Pour into a baking dish and spread the hot sauce over it.
- Bake in the oven preheated to 190 ° C top / bottom heat for 20 minutes.
- Noodles or rice go well with this.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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