John Myers
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Pork Fillet with Mediterranean Touch
The perfect pork fillet with mediterranean touch recipe with a picture and simple step-by-step instructions.
For the sauce
- 600 g Pork tenderloin
- 8 NS. Pork belly bacon raw smoked
- 0,5 tsp Salt
- Pepper from the grinder
- 1 tbsp Olive oil
- 8 Toothpicks or kitchen twine
- 5 medium-sized Tomatoes
- 1 medium-sized Onion
- 2 Garlic cloves
- 1 tbsp Olive oil
- 2 tbsp Tomato paste
- 300 ml Cooking cream 7.5%
- 2 Pr Salt
- Pepper from the grinder
- 0,25 tsp Sweet paprika
- 0,25 tsp Red chilli flakes
For the crust:
- 50 g Breadcrumbs
- 20 g Butter
For the broccoli:
- 500 g Fresh broccoli
- 700 ml Water
- 1 tsp Salt
- 20 g Butter
- 20 g Sliced almonds
Kitchen utensils:
- Cutting boards, sharp knife
- Small bowls,
- 1 weite beschichtete Pfanne, und 1Aufaufform
- 1 großen Topf, diverses Besteck
- 1 kleines Pfännchen
Preparation:
- Wash the broccoli thoroughly and cut into florets. Set aside for the time being in a colander to drain.
- Cut the washed tomatoes into small cubes and set aside in a small bowl. Peel the onion and cut into small cubes. Cut the garlic into fine slices and set aside with the sliced onion in a small bowl.
- Remove the silvery skin and tendons from the washed and dabbed dry pork tenderloin. Cut the fillet into 8 medallions (approx. 75 g) with a very sharp knife, wrap a slice of bacon around each and secure the bacon with a toothpick or wrap it with kitchen twine.
- Knead the breadcrumbs with the butter using a fork.
Preparation:
- Heat 1 tablespoon of oil in an appropriately sized, coated pan. Quickly insert the medallions, reduce the heat to medium and fry for approx. 2 minutes on each side. FIRST season with salt and pepper and put in a suitable baking dish. Set aside for the time being.
- Preheat the oven to 180 ° top / bottom heat.
- Pour 1 tablespoon of oil into the pan in which the medallions were seared, heat over medium heat, sauté the chopped onions and garlic slices until translucent. Now add the tomato cubes, the 2 tablespoons of tomato paste and the 300 ml cream and simmer a little over low heat. Turn off the hotplate. Season the sauce with salt, pepper, paprika and chilli flakes and pour over the medallions that have been set aside. Now spread the butter mixed with the breadcrumbs on the medallions or press on them.
- Now bake the whole thing in the preheated oven on the middle rail for about 20-30 minutes, depending on the thickness of the medallions. (The breadcrumb crust should be brown, but not too dark)
- There was also: broccoli florets and small spiral noodles.
- Approx. Gently cook 500 g broccoli florets in approx. 700-750 ml salted water for approx. 5-7 minutes and sieve.
- Melt 20 g butter in a small pan on the stove top over medium heat, add the almonds and roast them until light brown while stirring. Then pour over the broccoli and serve.
- (I had guests invited, so there were 14 fillets. However, the recipe is described for 4 people) Bon appetit!
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