Forester`s Pot with Pork Tenderloin
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 750 g pork fillet (s)
- 8 tablespoon oil
- 300 g tomato (s)
- 350 g mushrooms, brown fresh
- 6 slices bacon
- 3 slices ham, cooked
- 4 tablespoon tomato paste
- 1 tablespoon flour, wheat flour
- 1 cup sour cream
- 1 cup whipped cream
- 2 cloves garlic)
- 1 large onion (s)
- 1 packet herbs, Italian, frozen (25g)
- 1 packet basil, frozen (25g)
- oregano
- salt
- Pepper, freshly ground
Print Recipe
Pin Recipe Instructions
- Rinse the pork tenderloin under cold running water and pat dry. Cut the meat into thick fillets (about 80 g each).
- Heat 4 tablespoons of the cooking oil in a large pan. Fry the fillets on both sides, remove them and sprinkle with salt and pepper. Place the fillets in a large, flat baking dish. Wash tomatoes, cut crosswise and place in boiling water for a few seconds. Briefly place the tomatoes in cold water, peel them and cut out the stems. Cut the tomatoes into slices.
- Clean the mushrooms, rub them with kitchen paper, rinse them if necessary, let them drain, cut into pieces and fry them in the remaining cooking oil with the remaining cooking oil. Cut the bacon and cooked ham into strips. Spread the mushroom pieces, ham strips and finally the tomato slices over the meat.
- For the sauce, mix the ketchup with sour cream and cream in a saucepan. Peel the garlic and onions, finely dice and stir in. Bring the sauce to the boil and cook for 2-3 minutes while stirring. Add frozen herbs. Season to taste with salt, pepper and oregano.
- Pour the sauce over the casserole. Sprinkle cheese on top. Put the tin on the wire rack in the oven. Top / bottom heat approx. 200 ° C (preheated) hot air approx. 180 ° C (not preheated) Cooking time approx. 40 min.
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