Pork Fillet with Cognac and Paprika Cream
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 35 mins |
| Total Time | 1 hr 5 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 pork fillet (s)
- 2 cups cream
- 10 slices bacon
- 50 ml cognac
- Paprika powder, noble sweet
- salt
- pepper
- some cornstarch
- 2 tablespoon tomato paste
- 1 small onion (s)
- 1 clove garlic
Print Recipe
Pin Recipe Instructions
- Remove fat, tendons, etc. from the pork tenderloin and cut into 10 medallions. Season well with paprika, salt and pepper.
- Wrap a medallion in a slice of bacon and place in a buttered dish. Bake in the oven (top / bottom heat) at 220 degrees, after 10 minutes add the diced onions and the diced garlic and cook for another 15 minutes.
- Meanwhile, mix the cream with cognac, tomato paste, a little cornstarch, paprika powder, salt and pepper and spread over the meat, bake for another 10 minutes.
- Rice or spaetzle go well with it.
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