Medallions in tomato cream

Name: Medallions in tomato cream
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 2-3 stem(s) fresher or; 1/2 TEASPOON dried. Rosemary; 1-2 Garlic cloves; 250-300 g Whipped cream; 2-3 TABLESPOONS Sherry or Cognac; 2 TABLESPOONS Tomato paste; 7-10 Tbsp Sweet peppers; 7-10 Tbsp salt, pepper, some sugar; 500-600 g Pork tenderloin; 6 discs Breakfast bacon (Bacon); 7-10 Tbsp Grease; 2 medium-sized tomatoes; 2 TABLESPOONS Breadcrumbs; 1-2 TABLESPOONS Butter

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

2-3 stem(s) fresher or
1/2 TEASPOON dried. Rosemary
1-2 Garlic cloves
250-300 g Whipped cream
2-3 TABLESPOONS Sherry or Cognac
2 TABLESPOONS Tomato paste
7-10 Tbsp Sweet peppers
7-10 Tbsp salt, pepper, some sugar
500-600 g Pork tenderloin
6 discs Breakfast bacon (Bacon)
7-10 Tbsp Grease
2 medium-sized tomatoes
2 TABLESPOONS Breadcrumbs
1-2 TABLESPOONS Butter

Directions

1
Wash the rosemary and, except for one thing, pluck. Peel and chop the garlic. Boil up with cream, sherry, tomato paste and rosemary. Season to taste
2
Wash the meat, pat dry and cut into 12 medallions. Cut the bacon in half lengthwise and wrap the medallions around it. Place in a greased casserole dish
3
Wash the tomatoes, remove seeds if necessary and dice. Sprinkle over the medallions. Pour tomato cream over them. Sprinkle with breadcrumbs and put butter in flakes on top
4
Bake in a hot oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for 40-45 minutes. Garnish with the rest of the rosemary. Serve with parsley potatoes and salad
5
In the same way you can also prepare chicken breast fillet or turkey steaks