Summary

Ingredients

• 350 g pork fillet (s)
• 100 grams bacon
• 1 large onion (s)
• 1 clove garlic
• 250 g red pepper (s)
• 250 g zucchini
• some red wine
• some tomato sauce, or ketchup
• some cream
• oil
• salt and pepper
• Herbs

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Instructions

1. For the vegetables, peel the onion and garlic, wash the peppers and remove the seeds and skin, wash the zucchini, cut in half and cut the halves lengthways again into 2 to 3 parts, depending on their thickness. Then cut the onion, bell pepper and zucchini strips into not too small cubes, cut the garlic clove very finely or press it through a garlic press.
2. Heat a little oil in a saucepan, sauté the onion cubes and garlic and then fry the paprika and zucchini pieces. Deglaze with a little red wine, add tomato sauce or ketchup and a pinch of sugar and season with salt, pepper and herbs (basil, oregano or herbs from Provence) as desired. Cook the vegetables al dente (15-20 min.), Add the cream at the end and season to taste again.
3. Parry the pork tenderloin, i.e. remove fat, tendons and skins, and cut into 6-8 medallions. Season these with pepper (possibly also garlic and / or paprika) and a little salt (not too much because of the bacon!) And wrap each medallion in a slice of bacon. Fry in a pan with a little oil over medium heat until the bacon is crispy, but the medallions not too firm (should still give slightly when pressed).
4. Grainy rice and a fresh white wine go well with this.