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Tuscan Fillet Pot After Jörg Pilawa

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Tuscan Fillet Pot After Jörg Pilawa

The perfect tuscan fillet pot after jörg pilawa recipe with a picture and simple step-by-step instructions.

  • 500 gr Pork tenderloin
  • 1 pack Bacon slices
  • 2 a cup Cream
  • 1 Can Tomato paste
  • 300 gr Diced tomatoes can
  • 1 tablespoon Tomato ketchup
  • 3 piece Garlic cloves
  • 1 spoon Paprika powder
  • 1 pinch Chilli (cayenne pepper)
  • 1 pinch Chili powder
  • 1 pinch Salt + pepper
  • 1 bunch Herbs, rosemary, thyme, basil
  • 1 Tablespoon Butter
  • 2 Tablespoon Breadcrumbs
  1. Wash the meat and pat dry. Grease a baking dish with butter. Preheat the oven to 200 degrees. Cut the meat into medallions and wrap with a slice of bacon. Place them close together in the pan.
  2. Heat the cream in a saucepan, stir in the tomatoes, ketcup and tomato paste. Season to taste with garlic, herbs and spices. Boil everything up. If the sauce is too light, add a little more tomato paste. Pour hot over the meat, sprinkle with flakes of butter and breadcrumbs.
  3. Bake in the oven for 40 minutes.
Dinner
European
tuscan fillet pot after jörg pilawa

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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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