Medaillions in tomato cream
- 2-3 Stiel (s) fresh or
- 1/2 TL dried. Rosemary
- 1-2 Garlic cloves
- 250-300 g whipped cream
- 2-3 EL Sherry or Cognac
- 2 EL Tomato paste
- sweet paprika
- Salt, pepper, some sugar
- 500-600 g pork fillet
- 6 Slices Breakfast bacon
- fat
- 2 medium-sized tomatoes
- 2 EL breadcrumbs
- 1-2 EL Butter
75 minutes
light
- 1.
- Wash and pluck the rosemary, except for a little. Peel and chop the garlic. Bring the cream, sherry, tomato paste and rosemary to the boil. Season well
- 2.
- Wash the meat, pat dry and cut into 12 medallions. Halve the bacon lengthways, wrap the medallions with it. Place in a greased casserole dish
- 3.
- Wash tomatoes, remove seeds and dice if necessary. Sprinkle over the medallions. Pour tomato cream over it. Sprinkle with breadcrumbs and put butter in small pieces on top
- 4.
- In a hot oven (electric stove: 175 ° C / fan: 150 ° C / gas: level 2) Bake for 45 minutes. Garnish with the rest of the rosemary. Parsley potatoes and salad go well with it
- 5.
- EXTRA TIP
- 6.
- You can also make chicken breast fillet in the same way or prepare turkey steaks
1 person approx:
- 500 kcal
- 2100 kJ
- 43 g protein
- 31 g fat
- 7 g carbohydrates
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