Fillet Pot from Oven
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 45 mins |
| Total Time | 1 hr 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 600 g pork tenderloin (s) without siht or fat
- 200 g bacon, sliced
- 1 cup cream
- 100 ml ketchup or hot sauce (e.g. devil sauce)
- 100 ml broth
- 8 shallot (s) or other small onions
- 200 g mushrooms
- salt and pepper
- chili
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 160 ° C hot air (top / bottom heat: 180 ° C). Cut approx. 4 cm thick portions from the fillet, flatten each piece of meat a little and wrap a slice of bacon around it. Then lightly pepper and place next to each other in a baking dish. Insert so that one side of the meat is facing up.
- Clean the mushrooms and, if necessary, halve or quarter and distribute them over and between the fillets. Peel the onions so that they still stick together. If necessary, cut the onions in half and also place them between the fillets.
- Now pour on the broth. Put the baking dish in the oven and cook for about 30 minutes.
- Now whip the cream for the sauce and carefully fold in the ketchup (or other chosen sauce). Season with spicy salt, pepper and chilli. After the 30 minutes of cooking, put the seasoned cream on the pieces of meat as a cover and cook for another 10-15 minutes.
- The whipped cream melts easily and spreads over the meat and vegetables. But it still remains light and fluffy. Rösti, croquettes or ribbon noodles go well with this.
- The cooking time depends on the thickness of the meat and the height of the whipped cream. Make one more medallion and you can try whether the cooking state you want has been reached.
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