Mediterranean Pork Tenderloin
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 800 g pork fillet (s)
- 12 slices bacon
- 6 tomato (s)
- 3 cloves garlic
- 3 tablespoon tomato paste
- 300 ml whipped cream
- 0.5 ½ pack herbs, Italian (frozen)
- 2 onions)
- pepper
- Paprika powder, noble sweet
- Cayenne pepper
- salt
- oil
- possibly fresh basil
Print Recipe
Pin Recipe Instructions
- Cut the fillet into medallions and wrap with bacon. Quarter tomatoes. Finely dice the onions and garlic. Fry the medallions in the hot oil for about 1-2 minutes on each side. Season with pepper and place side by side in a baking dish.
- Steam the onions and garlic in the roasting fat until translucent. Add tomato paste and tomatoes and sauté briefly. Stir in the cream and herbs and bring to the boil. Season well with salt, pepper, cayenne pepper and paprika powder and pour over the fillets.
- Bake in the preheated oven at 175 ° C for about 40 minutes. Decorate with basil leaves before serving. Ribbon noodles go very well with it.
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