Pork tenderloin in chilli sauce (flame pot)

Name: Pork tenderloin in chilli sauce (flame pot)
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 500 g red peppers; 500 g Onions; 1 kg Pork tenderloin; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TABLESPOON Oil; 300 ml Vegetable broth; 1/2 TEASPOON Cayenne pepper; 1 can(s) (850 ml) Peach halves; 3 (200 ml each) Bottles of mild chili-grilled sauce; 200 g Whipped cream; 3-4 Stem(s) Parsley

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

Tender meat in a fiery sauce - a large pot of it on the table and the next kitchen party is saved.

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

500 g red peppers
500 g Onions
1 kg Pork tenderloin
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TABLESPOON Oil
300 ml Vegetable broth
1/2 TEASPOON Cayenne pepper
1 can(s) (850 ml) Peach halves
3 (200 ml each) Bottles of mild chili-grilled sauce
200 g Whipped cream
3-4 Stem(s) Parsley

Directions

1
Heat the oil in a large frying pan. Fry the diced ham until crispy. Remove. Fry the mushrooms in the frying fat until all the liquid has evaporated. Fry the spring onions briefly. Season with salt and pepper. Add the diced ham again.
2
In the meantime, pour the peaches into a sieve and collect the juice. Cut the peaches into pieces. Pour chilli sauce, peaches with juice and cream into the pot. Heat again, season with salt and pepper. Wash the parsley, shake dry and chop up, except for something to garnish. Delicious with baguette