Pork Fillet in Creamy Tomato Sauce
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Cook Time | 45 mins |
| Total Time | 1 hr 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 pork fillet (s)
- 2 packs bacon (mild)
- 2 cups cream
- 200 ml milk
- some vegetable broth (optionally also instant broth)
- 1 shot white wine
- 1 tube tomato paste
- some chives and parsley
- salt and pepper
- Paprika powder
- 1 squirt lemon juice
- Oil for frying
Print Recipe
Pin Recipe Instructions
- First we prepare the sauce. To do this, we simply heat the cream, milk, white wine together with the broth in a saucepan. Then we stir in the tomato paste so that there are no more lumps. Add paprika powder, chives and parsley and season with salt, pepper and lemon juice. Take the sauce off the stove and set aside.
- Now for the meat: Wash the pork tenderloin under cold running water and dab it with kitchen paper, then remove any excess fat or silver skin. Cut the meat into portions. Then fry briefly, approx. 30 seconds, on each side in hot, neutral oil.
- Then coat the meat with bacon (see photo) and place in a roasting pan. Pour the prepared sauce into the roasting pan so that the parcels are halfway through the sauce. Place the roasting pan in the preheated oven at 180 ° and cook the meat for 45 minutes.
- Swabian spaetzle or noodles can be served as a side dish.
- Tips:
- The meat can also be coated with bacon and placed in the roaster without first frying it.
- The cooking time can be changed depending on your preference. The specified cooking time and preparation results in tender and juicy meat, which is slightly pink to well-done at the core.
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