'Tuscany' pork loin

For 4 people
  • 600 g Pork fillet
  • 8 Sch eiben breakfast bacon
  • 4-5 ripe tomatoes
  • 1 medium-sized onion
  • 2 Garlic cloves
  • 1 EL Oil
  • pepper, salt
  • fat
  • 2 EL Tomato paste
  • 250-300 g whipped cream
  • 1-2 TL dried. Italian herbs
  • noble sweet Paprika
  • Cayenne pepper
  • 2 slices Toast
  • 2 EL soft butter
  • Basil
75 minutes
light
1.
Wash the fillet, pat dry and cut into 8 medallions. Wrap slices of bacon around each. Wash tomatoes, peel the onion and garlic. Finely dice everything. Fry medallions in the hot oil in a large pan for 1-2 minutes on each side. Season with pepper and place in a greased casserole dish
2.
Steam the onion and garlic in the hot frying fat until translucent. Briefly sauté the tomatoes. Sweat tomato paste with. Stir in the cream and herbs and bring to the boil. Season the sauce with salt, pepper, paprika and cayenne pepper and pour over the medallions
3.
Remove the crust from the toast and finely crumble it. Knead the breadcrumbs and butter and distribute over the medallions. Bake in a preheated oven (electric stove: 200 ° C / fan: 175 ° C / gas: level 3) for about 40 minutes. Garnish with basil. Broccoli and ribbon noodles go well with it
4.
Drink: cool white wine
1 person approx.:
  • 560 kcal
  • 2350 kJ
  • 40 g protein
  • 37 g fat
  • 12 g carbohydrates

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