Italian Pork Fillet from Roman Pot
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 1 min |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 1 kg pork fillet (s)
- 200 g ham, cooked
- 200 g bacon, streaked, thinly sliced
- 500 g tomato (s)
- 500 g mushrooms
- 1 cup cream
- rosemary
- herbs Provence
- garlic
- Chilli pepper
- Tomato paste
- olive oil
- salt and pepper
Print Recipe
Pin Recipe Instructions
- The day before, cut the fillet into thin slices and layer in a saucepan with herbs from Provence, salt, pepper and olive oil.
- The next day, peel the tomatoes and cut them into slices. Quarter to eighth of the mushrooms, depending on their size.
- Line the soaked Römertopf with half of the ham and bacon slices. Layer the meat, tomatoes and mushrooms on top, season with salt, pepper and drizzle with olive oil. Cover everything with the second half of the ham and bacon slices. Mix the cream with tomato paste, finely chopped garlic and chopped rosemary and pour over it.
- Close the Römertopf, put it in the cold oven and cook the dish at 200 degrees for 90 minutes.
- Fresh baguette and salad go well with this.
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