Tuscan fillet pot

Name: Tuscan fillet pot
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 500 g Pork tenderloin; 8 discs Bacon; 400 g Whipped cream; 400 g chunky tomatoes; 65 g Tomato paste; 2-3 TABLESPOONS Tomato ketchup; 2-3 Garlic cloves; 1 Rosemary stalk; 2 stem(s) Thyme and basil; 7-10 Tbsp Sweet peppers; 7-10 Tbsp Cayenne pepper; 7-10 Tbsp Chili; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 10 g Butter; 1-2 TABLESPOONS Breadcrumbs; 7-10 Tbsp Grease

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

500 g Pork tenderloin
8 discs Bacon
400 g Whipped cream
400 g chunky tomatoes
65 g Tomato paste
2-3 TABLESPOONS Tomato ketchup
2-3 Garlic cloves
1 Rosemary stalk
2 stem(s) Thyme and basil
7-10 Tbsp Sweet peppers
7-10 Tbsp Cayenne pepper
7-10 Tbsp Chili
7-10 Tbsp Salt
7-10 Tbsp Pepper
10 g Butter
1-2 TABLESPOONS Breadcrumbs
7-10 Tbsp Grease

Directions

1
Rinse meat cold, dab dry and cut into 8 medallions. Wrap a slice of bacon around each medallion. Grease the baking dish and place the medallions in the dish. Heat the cream in a saucepan.
2
Stir in tomatoes, tomato paste and ketchup with a whisk. Peel the garlic and press it into the sauce using a garlic press. Wash the herbs. Strip rosemary needles from the stalk. Pluck the thyme and basil leaves from the stalks.
3
Chop herbs. Season the sauce with herbs, paprika, cayenne pepper, chilli, salt and pepper to taste. Pour hot sauce over the meat. Spread butter in flakes and breadcrumbs over it. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 40-45 minutes.
4
It goes well with baguette bread.