Summary

Ingredients

• 2 pork tenderloin (s), only the thick part
• some oil, for frying
• some salt and pepper, from the mill
• Paprika powder
• 200 g cheese, rated, e.. Gouda
• some fat, for the shape
• 2 tablespoon olive oil, for frying the peppers
• 1 large red pepper (s)
• 4 cloves garlic, possibly more

For the sauce:

• 100 ml meat stock, approx.
• 100 ml tomato ketchup
• 1 cup sour cream, (250 g)
• 1 teaspoon balsamic vinegar, white
• 0.5 ½ lemon (s), add the juice
• 0.5 teaspoon ½ marjoram, dried
• 0.5 teaspoon ½ basil, dried
• 0.5 teaspoon ½ thyme, dried
• 0.5 teaspoon ½ rosemary, dried
• 1 teaspoon oregano, dried
• 80 ml Metaxa, (Greek brandy)
• possibly black pepper from the mill

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Instructions

1. For the sauce, heat the meat stock and stir it with the sour cream, ketchup, balsamic vinegar, lemon juice and metaxa with a small whisk until smooth. Stir in half of the grated cheese and let it melt.
2. Cut the cleaned bell pepper into pieces approx. 1 cm in size and stew them in olive oil until they are firm to the bite. Add the spices (marjoram, basil, thyme, rosemary and oregano) and heat briefly. Then pour the sauce into the paprika-spice mixture and stir until a homogeneous sauce is formed.
3. Clean the pork fillets and cut into 3 cm thick slices. Dust with salt, pepper and paprika powder. Fry medium in hot oil on both sides - then keep warm on a preheated plate.
4. Deglaze the roasting resulting from the roasting with the sauce and stir until smooth. This helps to improve the taste.
5. Place the meat slices in a greased ovenproof dish and pour the sauce over them. Spread the rest of the grated cheese on top. Bake briefly at 190 ° C with the grill switched on until the cheese is nicely browned.
6. We also eat baguettes or French fries.
7. Note: The amount of spices must be agreed individually - only a general guideline can be given here.