Tuscan fillet pot

Name: Tuscan fillet pot
Cook time: 1 h
Total time: 1 h
Yield: 6
Ingredients: 700 g Pork tenderloin; 120 g Breakfast bacon in slices; 2 (approx. 250 g) Tomatoes; 500 g Whipped cream; 2 Garlic cloves; 3 TABLESPOONS Tomato ketchup; 2 TABLESPOONS Tomato paste; 7-10 Tbsp Sweet peppers; 7-10 Tbsp Cayenne pepper; 7-10 Tbsp Chilli powder; 7-10 Tbsp Salt; 2 TABLESPOONS Breadcrumbs; 20 g Butter; 7-10 Tbsp Rosemary; 7-10 Tbsp Grease

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 6

700 g Pork tenderloin
120 g Breakfast bacon in slices
2 (approx. 250 g) Tomatoes
500 g Whipped cream
2 Garlic cloves
3 TABLESPOONS Tomato ketchup
2 TABLESPOONS Tomato paste
7-10 Tbsp Sweet peppers
7-10 Tbsp Cayenne pepper
7-10 Tbsp Chilli powder
7-10 Tbsp Salt
2 TABLESPOONS Breadcrumbs
20 g Butter
7-10 Tbsp Rosemary
7-10 Tbsp Grease

Directions

1
Rinse pork tenderloin, dab dry and cut into about 12 medallions. Wrap each medallion with a slice of bacon. Grease a casserole dish and place the medallions close together. Wash, clean and quarter the tomatoes.
2
Remove cores. Cut the flesh into cubes. Bring cream to the boil in a pot. Peel the garlic, press it through the garlic press, add it to the cream with ketchup and tomato paste. Flavour sauce with the spices.
3
Add the diced tomatoes. Pour sauce over the meat. Sprinkle breadcrumbs over it and put butter in flakes on top. Bake in the preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for 40-45 minutes.
4
Garnish with rosemary if desired. Serve with parsley potatoes and salad.