Tuscan fillet stew

Ingredients for 3 servings:

• 500 g pork fillet(s)
• 125 g bacon (breakfast bacon)
• 200 ml whipped cream
• 300 g diced tomatoes (fresh or canned)
• 1 tbsp tomato ketchup
• 1 tbsp tomato paste
• 1 clove(s) garlic, squeezed
• 1 pinch(s) paprika powder, hot
• 1 pinch(s) of cayenne pepper
• 1 small chili pepper(s), dried, crumbled
• 1 pinch of salt
• 1 pinch(s) pepper, black
• 1 sprig(s) of thyme
• 1 tbsp breadcrumbs
• 1 tbsp butter

Instructions

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

Preheat the oven to 180 degrees Celsius (fan oven, 200 degrees Celsius for top and bottom heat). Cut the fillet into 3-finger-wide pieces and wrap each with 1-2 slices of bacon. Place these tightly together in a deep casserole dish. Combine the remaining ingredients, except for the breadcrumbs and butter, in a saucepan and bring to a boil. Pour this sauce over the meat, sprinkle with breadcrumbs, and place knobs of butter on top. Bake the fillet dish in the oven for 40 minutes. Serve with white bread or tagliatelle. Tip: If you briefly sear the ends of the medallions beforehand, the baking time is reduced by half.