Tuscan filet pot

Name: Tuscan filet pot
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 500 g Pork tenderloin; 8 discs Bacon; 2 TABLESPOONS Oil; 300 g ripe tomatoes; 1 medium onion; 2 Garlic cloves; 1 Branch rosemary; 4 Stem(s) Thyme; 1/2 potty Basil; 400 g Whipped cream; 2 TABLESPOONS Tomato paste; 2-3 TABLESPOONS Tomato Ketchup; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sweet peppers; 7-10 Tbsp Cayenne pepper; 2 discs Toast; 2 TABLESPOONS soft butter or margarine; 7-10 Tbsp Grease

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

500 g Pork tenderloin
8 discs Bacon
2 TABLESPOONS Oil
300 g ripe tomatoes
1 medium onion
2 Garlic cloves
1 Branch rosemary
4 Stem(s) Thyme
1/2 potty Basil
400 g Whipped cream
2 TABLESPOONS Tomato paste
2-3 TABLESPOONS Tomato Ketchup
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sweet peppers
7-10 Tbsp Cayenne pepper
2 discs Toast
2 TABLESPOONS soft butter or margarine
7-10 Tbsp Grease

Directions

1
Wash the fillet, dab dry and cut into 8 medallions. Wrap each medallion with a slice of bacon. Heat 1 tablespoon of oil in a frying pan. Fry the medallions for 1-2 minutes on each side.
2
Remove and place in a greased casserole dish. Wash, clean and finely dice the tomatoes. Peel and finely dice the onion and garlic. Wash the herbs and chop them except for some basil for garnishing.
3
Heat 1 tablespoon of oil in a saucepan. Fry the onion and garlic in it. Add cream, tomato paste, ketchup and herbs and bring to the boil briefly. Season to taste with salt, pepper, paprika powder and cayenne pepper.
4
Pour sauce over the medallions. Remove the crusts from the toast and crumble finely. Knead bread crumbs and fat and sprinkle over the meat. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 40 minutes.
5
Garnish with the rest of the basil. Broccoli and roast potatoes taste good with it.