John Myers
Ingredients for 4 servings:
- 500 g pork fillet(s)
- 2 cups whipped cream
- 1 can of tomato paste
- 300 g tomatoes, peeled
- some tomato ketchup
- 2 garlic cloves
- Paprika powder
- Cayenne pepper
- chili powder
- salt and pepper
- rosemary
- n. B. Butter, cut into flakes
- e.g. breadcrumbs
- Butter for the mold
- basil
- Thyme
Instructions
Working time approx. 25 minutes; Total time approx. 25 minutes
Tuscan style
Rinse the meat with cold water and pat dry. Grease a baking dish with butter. Peel the garlic. Preheat the oven to 180°C – 200°C. Cut the meat into medallions and place them tightly in the dish. Heat the heavy cream in a saucepan. Stir in the tomatoes, a little tomato ketchup, and tomato paste, then whisk to combine. Season with garlic, herbs, and spices, and bring everything to a boil briefly. If the sauce is too light, add a little more tomato paste. Pour the sauce over the meat while it’s still hot. Sprinkle with knobs of butter and a few breadcrumbs. Place in the preheated oven and bake for about 40 minutes. Serve with potatoes, rice, or simply baguette.
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