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Oven Fillet Tuscany

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Oven Fillet Tuscany

The perfect oven fillet tuscany recipe with a picture and simple step-by-step instructions.

  • 4 disc Parma ham
  • 8 piece Pork tenderloin medallions
  • 400 g Tomatoes
  • 1 piece Garlic
  • 250 ml Cremefine for cooking
  • 3 tablespoon Tomato paste
  • 2 teaspoon Chopped oregano
  • 1 teaspoon Chopped marjoram
  • 2 tablespoon Grated Parmesan
  • 600 g Green beans
  • Salt
  • Pepper
  1. Preheat the oven to 200 degrees. Halve the Parma ham lengthways. Pat dry the pork tenderloin medallions, wrap with Parma ham halves and place in a baking dish
  1. Wash tomatoes and cut into small cubes. Press the garlic. Bring the cremefine, diced tomatoes, garlic and tomato paste to the boil while stirring. Season with salt, pepper, oregano and marjoram. Pour the sauce over the pork fillet medallions and sprinkle with Parmesan. Cook in the middle of the oven for about 40-45 minutes.
  1. Wash green beans. Cook in salted water for about 20 minutes and drain. Serve with the oven fillet. Have fun cooking and be hungry
Dinner
European
oven fillet tuscany

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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