Summary

Ingredients

• 1 pork tenderloin (s), pared
• 2 tablespoon herbs, mixed, e.g., Herbs Provence
• 6 tablespoon bacon cubes
• 1 onion (s), red
• 2 tablespoon crème légère
• 200 ml coconut milk
• 3 tablespoon rye flour, dark
• 1 red pepper (s)
• 1 teaspoon butter
• 100 ml water
• 1 tablespoon lemon juice, fresh
• possibly salt and pepper
• some olive oil

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Instructions

1. Parry the pork tenderloin and season with salt (if the herb mixture does not already contain salt), then roll it around lightly in a herb mixture. I used one with chilli flakes and smoked salt, which gave the whole dish an extra whistle.
2. Heat the oil in a pan and add 2 tablespoons of bacon and leave out. Remove the bacon cubes before they harden and sear the pork fillet in the bacon oil on both sides. Then let it steep slowly over a medium temperature until it is cooked through.
3. Heat the butter and a little oil in a saucepan - not too hot to prevent the butter from burning. Finely dice the onion and place in the saucepan with 4 tablespoons of bacon and sauté until the onion is translucent and the bacon is left out. Add 2 tablespoons of crème légère and stir well. Mix 3 tablespoons of dark rye flour with 200 ml of coconut milk in a small bowl and then add to the saucepan. Add approx. 100 ml of water and bring to the boil gently, then simmer over low heat. If the sauce becomes too thick, add a little water until the desired consistency is achieved. Season to taste with a few squirts of lemon juice.
4. Cut the pulled fillet into medallions, add the coconut sauce to the pan and mix the existing meat stock with the sauce. Then place the medallions in the sauce, add the diced paprika and let it steep for a few more minutes over low heat with the lid closed.
5. Potatoes and red cabbage go well with this.