Sirloin pot

Ingredients for 4 servings:

• 600 g pork loin(s)
• 200 g bacon, thinly sliced
• 2 onions
• 2 garlic cloves
• 1 small chili pepper(s) (not too hot)
• 400 ml diced tomatoes (can)
• 200 ml crème fraîche
• 200 ml cream
• Herbs, dried, Italian style
• Broth, granulated
• n. B. Oil

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Fiery sirloin stew with bacon and tomatoes

Cut the pork loin into approximately 2 cm thick slices. Flatten slightly with your hand and season with salt and pepper. Peel and dice the onions. Halve the chili pepper, remove the seeds, and slice into fine strips. Peel the garlic cloves and chop into small cubes. Cut approximately 4-6 slices of bacon into strips. Heat a little oil in a pan and lightly fry the bacon first, then the onions, garlic, and chili pepper (do not allow too much roasting to develop!). Then add the tomatoes, crème fraîche, and cream and reduce the heat to low. In another pan, heat the oil until very hot and sear the loin slices in batches on both sides (approx. 1 minute per side). Brush a little oil onto an ovenproof dish. Then alternate layers of the loin slices and the remaining bacon. Season the tomato cream sauce with the herbs and, if desired, a pinch of granulated stock and pour over the loin and bacon. Shake the pan a little to ensure the mixture is evenly distributed. Finally, add the remaining bacon slices. Cook the whole thing for about 30 minutes in a preheated oven at 180°C (convection oven) on the middle rack. Then turn on the grill (top heat) and let the bacon crisp up for another 8 to 10 minutes. Serve with small new jacket potatoes, briefly tossed in herb butter, or with spaetzle or baguette.