Tuscany cream tenderloin

Name: Tuscany cream tenderloin
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 75 g dried tomatoes in oil; 3 medium-sized onions; 1/2 sprig of rosemary; 3 Stem(s) Basil; 4-5 Tbsp Olive oil; 7-10 Tbsp Pepper; 3 Garlic cloves; 5-6 Stem(s) Thyme; 2 Meat tomatoes (500-600 g); 2 (approx. 600 g) Pork fillets; 8 discs Pancetta (alternatively 8 slices of bacon); 1 TABLESPOON Tomato paste; 250 ml clear soup; 100–125 g Whipped cream; 80 g Ciabattabrot; 20–30 g Butter or margarine; 2 can(s) (425 ml each) large white beans; 7-10 Tbsp Salt; 25 grated parmesan cheese; 8 small wooden skewers / toothpicks

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

75 g dried tomatoes in oil
3 medium-sized onions
1/2 sprig of rosemary
3 Stem(s) Basil
4-5 Tbsp Olive oil
7-10 Tbsp Pepper
3 Garlic cloves
5-6 Stem(s) Thyme
2 Meat tomatoes (500-600 g)
2 (approx. 600 g) Pork fillets
8 discs Pancetta (alternatively 8 slices of bacon)
1 TABLESPOON Tomato paste
250 ml clear soup
100–125 g Whipped cream
80 g Ciabattabrot
20–30 g Butter or margarine
2 can(s) (425 ml each) large white beans
7-10 Tbsp Salt
25 grated parmesan cheese
8 small wooden skewers / toothpicks

Directions

1
Drain dried tomatoes and dice finely. Peel the onions. Finely dice 1/2 onion. Wash the rosemary and basil and dab dry. Cut basil leaves into strips, chop rosemary needles finely.
2
Heat 1-2 tablespoons of oil in a frying pan, sauté diced onions in it. Add the dried tomatoes and rosemary and steam for 2-3 minutes. Season with pepper, fold in basil and let it cool down. Chop the remaining onions roughly.
3
Peel and chop the garlic. Wash the thyme and shake dry. Pluck off the leaves, except for something to garnish. Boil up about 1 litre of water. Scratch tomatoes crosswise, add boiling water and leave to stand for about 1 minute.
4
Rinse tomatoes under cold water, drain and peel the skin. Dice the tomatoes. Cut pork fillets into 8 medallions. Cut a pocket into the side of each medallion and fill it with the cooled tomato and onion mixture.
5
If necessary, plug with wooden skewers. Halve the pancetta slices and wrap 2 halves around each medallion. Heat 3 tablespoons of oil in a frying pan. Fry the medallions for 5-6 minutes while turning. Season with salt and pepper and remove from the pan.
6
Sauté onions and garlic in hot frying fat. Stir in tomato paste and thyme and sweat briefly. Add tomatoes, stock and cream, bring to the boil and simmer for about 5 minutes. Roughly chop the ciabatta bread.
7
Heat the fat in a pan, turn the ciabatta crumbs in it and roast them lightly. Remove from the pan. Put the beans on a sieve, rinse under cold water and drain. Put the beans into the tomato pan, bring to the boil and season to taste with salt and pepper.
8
Place in an ovenproof dish, place medallions on top and sprinkle with ciabatta crumbs and Parmesan cheese. Cook in the preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: level 4) for 10-15 minutes.
9
Sprinkle with remaining thyme and garnish.