Pork Tenderloin Tuscany
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 600 g pork fillet (s)
- 8 slices bacon (breakfast bacon)
- 5 tomato (s), ripe
- 1 medium onion (s)
- 2 cloves garlic)
- 1 tablespoon oil
- salt and pepper
- 2 tablespoon tomato paste
- 250 g whipped cream
- 1 teaspoon herbs, dried Italian
- Paprika powder, noble sweet
- Cayenne pepper
Print Recipe
Pin Recipe Instructions
- Cut the pork fillet into medallions, season and wrap with bacon. Cut the tomatoes and onions into small cubes.
- Fry medallions in hot oil for 1-2 minutes on each side and place in a greased baking dish. Fry the onions and the garlic, squeezed through the press, in the fat until translucent. Fry the tomatoes briefly. Sweat the tomato paste and stir in the cream and herbs. Season well with paprika and cayenne pepper. To taste. Pour the sauce over the meat.
- Bake everything in a preheated oven at 200 ° C for 15-20 minutes.
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