Cream tenderloin in bacon coat with salad

Name: Cream tenderloin in bacon coat with salad
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 800 g small to medium-sized waxy potatoes; 2 Pork fillets (approx. 300 g each); 6-8 discs (approx. 75 g) Bacon; 300 g cherry tomatoes; 1 (approx. 100 g) big onion; 2-3 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 str. tbsp. flour; 250 g lactose-free whipped cream; 1/2 potty Basil; 20-30 g lactose-free herb butter; 20-30 g clarified butter

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

800 g small to medium-sized waxy potatoes
2 Pork fillets (approx. 300 g each)
6-8 discs (approx. 75 g) Bacon
300 g cherry tomatoes
1 (approx. 100 g) big onion
2-3 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 str. tbsp. flour
250 g lactose-free whipped cream
1/2 potty Basil
20-30 g lactose-free herb butter
20-30 g clarified butter

Directions

1
Wash the potatoes well, cover and cook in plenty of boiling water for about 20 minutes. In the meantime, wash pork fillets, pat dry and wrap each with 3-4 slices of bacon. Wash and drain the tomatoes. Peel and chop onion. Heat the oil in a large pan. Fry the fillets until crispy all around.
2
Season with salt and pepper and place in an ovenproof dish. Add the onions to the hot frying fat, fry briefly, then add the tomatoes. Braise the tomatoes briefly as well and dust with flour. Add 200 ml water and cream while stirring, bring to the boil and simmer for 1-2 minutes. Wash basil, shake dry and chop coarsely, except for a few leaves for garnishing. Stir the basil into the sauce, season with salt and pepper and spread over the pork fillets. Spread with herb butter and bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 25 minutes. Drain potatoes, rinse and peel. Heat clarified butter in a large pan. Fry the potatoes until golden brown, turning them over. Season with salt and pepper. Slice the creamy loin and arrange on plates with cream sauce and roast potatoes.
3
Spread with herb butter and bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 25 minutes. Drain potatoes, rinse and peel. Heat clarified butter in a large pan. Fry the potatoes until golden brown, turning them over. Season with salt and pepper. Slice the creamy loin and arrange on plates with cream sauce and roast potatoes. Garnish with basil. Serve with a green salad with herb vinaigrette