Summary

Ingredients

• 1 kg pork (pork loin)
• 2 tablespoon tomato (s), dried, made into a paste with, capers and olive oil or ready-made crostini paste
• 1 tablespoon olive oil for frying
• 1 large onion (s), sliced
• 2 bell peppers, green and red, cut into fine strips
• salt and pepper
• 4 tablespoon heavy cream
• 500 ml meat stock
• 1 shot red wine

Print Recipe Pin Recipe

Instructions

1. Wash the back of the pork and cut a pocket. Pour half of the crostini paste into the pocket and fill with onion and paprika strips (if not everything fits, the rest goes into the sauce).
2. Season the back piece well with salt and pepper and then rub the rest of the crostini paste all over.
3. Let a pan with the 2 tablespoons of oil get well hot and fry the back piece well all around, keep warm and let the remaining onions and pepper strips in the oil become translucent.
4. Deglaze with cream and pour in the meat stock and red wine. Put the roast back in and let it simmer in a closed pan, adding some liquid if necessary. Remove the lid after about an hour. If you like, you can puree the vegetables and thicken the sauce with a sauce thickener. Season again to taste
5. If necessary, I prefer to add a grated potato, simmer it briefly and then take the magic wand. Also makes a creamy sauce.
6. There is also green ribbon pasta and radiccio.