Summary

Ingredients

• 800 g pork tenderloin (s), pared
• 30 g clarified butter
• 150 g bacon, streaky pork belly
• 75 g onion (s), diced
• 1 clove (s) garlic, pressed with the skin
• 2 sprigs thyme
• 1 cup sour cream or creme fraiche (200 g)
• 75 ml cream or milk
• 1 teaspoon, leveled paprika powder, noble sweet
• 0.5 ½ bunch parsley
• some sea salt, fleur de sel
• some black pepper from the mill
• some nutmeg, freshly grated
• Lemon peel

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Instructions

1. Cut the pork tenderloin into 2-3 cm thick slices and flatten it a little with the heel of your hand. Season the meat on both sides with salt, pepper and nutmeg.
2. Cut the pork belly and the onion into small cubes. Let the clarified butter get hot and fry the bacon. When the bacon has taken on a little color, add the onion cubes and gradually the loin and fry on both sides. Now add the pressed garlic clove and the thyme and only let it steep on low heat.
3. In the meantime, carefully cut the parsley into small pieces. Mix with the sour cream (or creme fraiche) and cream (milk) in a bowl, season with salt, pepper and a little lemon zest. Take the clove of garlic and thyme out of the pan and toss again. Now spread the cream over the meat and let it get hot. Sprinkle with the paprika and serve in the pan. Finished!
4. To taste: franz. White bread, curry rice, or fried potato wedges
5. Note: When frying, do not put too much in the pan at once. If the pan gets too cold, there is a risk that the meat fibers will not close. The meat juice comes out and the meat is cooked. For larger quantities, ready-roasted pieces of meat can be wrapped in aluminum foil, kept warm and later added for further preparation.