John Myers
Ingredients for 4 servings:
- 600 g pork fillet(s)
- 8 slices of bacon (breakfast bacon)
- 4 tomatoes
- 1 m.-sized onion(s)
- 2 garlic cloves
- 2 tbsp tomato paste
- 250 ml whipped cream
- 2 tsp dried Italian herbs
- 2 slices of toast
- 2 tbsp butter, soft
- Fat for the mold
- Paprika powder
- Cayenne pepper
- salt and pepper
Instructions
Working time approx. 40 minutes; Total time approx. 40 minutes
Wash the fillet, pat dry, and cut into 8 medallions. Wrap bacon slices around each one. Wash the tomatoes, peel the onion, and garlic. Finely dice everything. Fry the medallions in hot oil in a large pan for 1-2 minutes on each side. Season with pepper and place in a greased casserole dish. Sauté the onion and garlic in the hot frying fat until translucent. Add the tomatoes and sauté briefly. Then add the tomato paste and sauté. Stir in the cream and herbs and bring to a boil briefly. Season the sauce with salt, pepper, paprika, and cayenne pepper, then pour over the medallions. Remove the crusts from the toast and finely crumble them. Knead the breadcrumbs with butter and spread over the medallions. Bake in a preheated oven (175°C fan/convection oven, 200°C top/bottom heat) for about 40 minutes. We always serve it with green ribbon pasta or sliced ciabatta.
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