John Myers
Pork Fillet Italian La Hartmut
The perfect pork fillet italian la hartmut recipe with a picture and simple step-by-step instructions.
- 1 piece Onion
- 2 piece Garlic (clove)
- 600 g Pork tenderloin
- 1 Glass Basil tomato sauce
- Olive oil
- Salt
- Pepper from the grinder
- Peperoncini
- 200 g Rigatoni
- Peel the onion and garlic cloves
- Dice the onion and slice the garlic and sauté in a little olive oil.
- Heat the tomato sauce in the saucepan and add the steamed onion and garlic. Season to taste with the spices.
- Cut the pork fillet into approx. 2 cm thick slices, season with salt and pepper and fry on both sides for approx. 2 minutes. Meanwhile: bring pasta water to a boil and heat the oven to 180 degrees C. (Circulating air)
- Pour the tomato sauce over the pork fillet and place in the preheated oven for about 10 minutes. (I used a stainless steel pan – alternatively: casserole dish) At the same time, add the rigatoni to the boiling pasta water.
- Pork fillet and rigatoni should ~ be ready at the same time. Good Appetite!
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