Tuscan fillet pot

Ingredients for 6 servings:

• 500 g pork fillet(s)
• 1 pack of bacon (or bacon, thinly sliced)
• 2 cups whipped cream
• 1 can of tomato paste
• 300 g tomatoes, finely chopped
• some ketchup or salsa sauce
• 2 garlic cloves
• Paprika powder, pressed
• butter
• breadcrumbs
• Cayenne pepper
• chili powder
• salt and pepper
• rosemary
• basil
• Thyme
• Fat for the casserole dish

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Wash the meat and pat dry. Grease a baking dish and peel the garlic. Preheat oven to 200°C. Cut the meat into medallions and wrap each piece with a slice of bacon. Place them tightly together in the baking dish. Heat the heavy cream, stir in the chopped tomatoes, a little ketchup, and a little tomato paste. Crush the garlic and season with herbs and spices. Bring everything to a boil briefly (if the sauce is too light, add a little more tomato paste). Pour the hot sauce over the meat. Sprinkle with knobs of butter and a few breadcrumbs and bake in the oven for about 40 minutes. A fresh salad and a baguette go deliciously with it.