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
Pork Fillet with Cognac and Paprika Cream
Pork Fillet with Cognac and Paprika Cream

Instructions

  1. Remove fat, tendons, etc. from the pork tenderloin and cut into 10 medallions. Season well with paprika, salt and pepper.
  2. 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.
  3. 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.
  4. Rice or spaetzle go well with it.

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