John Myers
Contents
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Ingredients
- 500 g Potatoes
- 250 g Pork tenderloin
- 2 tbsp Olive oil
- 1 Onion
- 100 g Tyrolean bacon in cubes
- 1 tbsp Tomato paste
- 400 g Chunky tomatoes
- 1 tbsp Italian herbs
- 1 tsp Clear broth instant
- 100 ml Cream
- Salt
- Pepper from the grinder
- Sweet paprika
- 1 tsp Dried rosemary
- 50 g Grated Emmental
Instructions
- Cook the potatoes with their skins in boiling water for about 25 minutes. Drain, quench, peel off the peel, let cool down a little and cut into slices.
- Preheat the oven to 200 ° C.
- Wash the meat and pat dry. Heat 2 tablespoons of oil in a large pan, fry the meat vigorously all around for about 12 minutes. Season with salt and pepper, remove from the pan and let rest for about 10 minutes.
- Peel and finely dice the onion. Put the bacon cubes in the pan and bake briefly, add the onion (add a little oil if necessary) and sauté until translucent while turning. Add tomato paste and Italian herbs, sauté briefly. Deglaze with chunky tomatoes, stock and cream. Season with salt, pepper and paprika. Bring to the boil and simmer for about 5 minutes.
- Place almost 1/3 of the potato slices in a baking dish. Place the remaining potato slices close together in a fan shape on the edge of the baking dish. Cut the meat. Spread in the middle of the casserole. Pour the sauce evenly over the top.
- Scatter rosemary and cheese on top. Bake in the preheated oven for about 20-25 minutes.
Nutrition
Serving: 100gCalories: 175kcalCarbohydrates: 9.1gProtein: 8gFat: 11.8g
