John Myers
Fillet Pot Tuscany
The perfect fillet pot tuscany recipe with a picture and simple step-by-step instructions.
- 600 g Pork tenderloin
- 200 g Breakfast bacon
- 1 tablespoon Mustard
- 500 Milliliters Cream 10% fat
- 600 g Chopped tomato
- 25 g Tomato paste
- 2 tablespoon Tomato ketchup
- 3 piece Clove of garlic
- 1 teaspoon Hot peppers hot
- 0,5 teaspoon Cayenne pepper
- 1 piece Chilli pepper
- Basil
- Rosemary
- Thyme
- Oregano
- 1 teaspoon Sugar
- Salt and pepper
- Butter
- 1 tablespoon Breadcrumbs
- Heat the chopped tomatoes with the cream. Add the ketchup, tomato paste, spices and herbs.
- Peel the garlic cloves, bump into them and then add them to the tomato sauce.
- Remove the seeds from the chilli pepper. Chop the chilli pepper and add it to the tomato sauce.
- Season the tomato sauce with salt and pepper, bring to the boil once and then simmer for about 30 minutes over low heat.
- Cut the pork tenderloin into medallions about 2.5 cm thick. Brush the medallions with mustard and wrap tightly with bacon.
- Place the wrapped medallions in a buttered casserole dish close together and pour the hot sauce over them so that everything is well covered.
- Cover the baking dish with aluminum foil and place in the preheated oven (fan oven 180 ° C) for approx. 45 minutes. Remove the aluminum foil after 15 minutes. Put a few flakes of butter on the surface and then sprinkle the breadcrumbs on top.
- The fillet pot can also be prepared well (the day before or in the morning)
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