Pork fillet medallions in tomato and ricotta sauce, baked

Ingredients for 4 servings:

• 500 g pork fillet(s)
• 500 g tomatoes, pureed
• 200 g ricotta
• 200 g cream
• 2 balls of buffalo mozzarella
• 1 bell pepper(s), red
• 12 slices of bacon
• 1 tbsp spice paste (see my recipe Vegetable Herb Spice Paste)
• 1 tbsp tomato paste
• 1 shot of sherry
• some salt and pepper
• Allspiceón de la Vera
• some oil for frying

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Simple, quick and delicious

Cut the pork fillet into about 12 medallions, flatten them slightly, season, and wrap each with a slice of bacon. Briefly fry in a pan with a little oil and then remove. Dice the bell peppers and fry in the same oil. Add the spice paste and tomato paste and toast slightly. Deglaze with a dash of sherry and reduce slightly. Stir in the passata, ricotta, and cream and simmer briefly. Now add the fried medallions and top with the buffalo mozzarella. Bake at 180°C (350°F) for about 20 minutes. Serve with rice or pasta. You can find the recipe for the spice paste here: http://www.chefkoch.de/rezepte/2894761441801532/Gemuese-Kraeuter-Wuerzpaste.html