Lung roast with tomato cream sauce

Ingredients for 4 servings:

• 1 pork fillet(s)
• bacon, streaky, cut into thin slices
• ½ liter cream
• 1 tbsp paprika powder
• 2 tbsp tomato paste
• 1 tbsp ketchup, hot
• salt and pepper

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Pork fillet with tomato cream sauce

Cut the pork tenderloin into medallions. Wrap them in bacon and place them in a casserole dish. Combine the heavy cream, paprika, tomato paste, ketchup, salt, and pepper. Bring to a boil briefly, pour over the meat, and roast in a preheated oven at 180°C (350°F) for 10 to 15 minutes. Side dish: spaetzle, noodles, croquettes—anything you like. My tip: I use more heavy cream for the sauce, up to 1 liter, because we love a lot of sauce. Of course, the amount of other ingredients will increase as well, so I usually go by feel. If you like the tenderloin cooked through, leave it in the oven for about 20 minutes.