Lung Roast with Tomato Cream Sauce
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 pork fillet (s)
- Bacon, streaky, thinly sliced
- 0.5 liter ½ cream (cream)
- 1 tablespoon paprika powder
- 2 tablespoon tomato paste
- 1 tablespoon ketchup, hot
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Cut the pork tenderloin into medallions. Wrap them with bacon and place in a baking dish. Mix the whipped cream, paprika powder, tomato paste, ketchup, salt and pepper, bring to the boil briefly, pour over the meat and fry in a preheated oven at 180 degrees for 10 to 15 minutes.
- Side dish: spaetzle, noodles, croquettes - everything that tastes good.
- My tip: I use more, up to 1 liter of whipped cream for the sauce, because we love a lot of sauce. Of course, the information on the other ingredients also increases, which I usually do after feeling. If you like the lung roast all through, leave it in the oven for about 20 minutes.
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