Pork tenderloin \"Tuscany\"

Name: Pork tenderloin \"Tuscany\"
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 600 g Pork tenderloin; 8 discs Bacon; 4-5 ripe tomatoes; 1 medium onion; 2 Garlic cloves; 1 TABLESPOON Oil; 7-10 Tbsp pepper, salt; 7-10 Tbsp Grease; 2 TABLESPOONS Tomato paste; 250-300 g Whipped cream; 1-2 TEASPOONS dried. ital. Herbs; 7-10 Tbsp Sweet peppers; 7-10 Tbsp Cayenne pepper; 2 discs Toast; 2 TABLESPOONS soft butter; 7-10 Tbsp Basil

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

600 g Pork tenderloin
8 discs Bacon
4-5 ripe tomatoes
1 medium onion
2 Garlic cloves
1 TABLESPOON Oil
7-10 Tbsp pepper, salt
7-10 Tbsp Grease
2 TABLESPOONS Tomato paste
250-300 g Whipped cream
1-2 TEASPOONS dried. ital. Herbs
7-10 Tbsp Sweet peppers
7-10 Tbsp Cayenne pepper
2 discs Toast
2 TABLESPOONS soft butter
7-10 Tbsp Basil

Directions

1
Wash the fillet, pat dry and cut into 8 medallions. Wrap the slices of bacon around each one. Wash tomatoes, peel onion and garlic. Dice everything finely. Fry the medallions in hot oil in a large pan for 1-2 minutes on each side. Season with pepper and place in a greased casserole dish
2
Fry onion and garlic in hot frying fat until transparent. Steam the tomatoes briefly. Sweat tomato paste with. Stir in cream and herbs and bring to the boil. Season the sauce with salt, pepper, paprika and cayenne pepper and pour over the medallions
3
Debark and finely crumble the toast. Knead crumbs and butter and spread over the medallions. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/gas: level 3) for approx. 40 minutes. Garnish with basil. Broccoli and ribbon noodles go well with it
4
Drink: cool white wine