John Myers
Ingredients for 4 servings:
- 500 g pork fillet(s)
- 12 slices of breakfast bacon
- 250 g tomatoes, peeled
- 400 g cream
- 1 garlic clove(s)
- 3 tbsp tomato ketchup
- 2 tsp tomato paste
- Paprika powder, sweet
- Cayenne pepper
- chili powder
- 2 tsp herbs de Provence
- 500 g potatoes, approx.
- salt water
- Fat for the mold
Instructions
Working time approx. 1 hour; Total time approx. 1 hour
Wash the pork fillet, pat dry, and cut into 12 medallions. Wrap each with a slice of bacon. Grease a baking dish and place the medallions in it. Quarter the tomatoes, remove the seeds, and finely dice the flesh. Bring the cream to a boil in a saucepan. Press the garlic through a garlic press and add to the cream along with the ketchup and tomato paste. Season the sauce generously with the spices. Add the diced tomatoes and pour the sauce over the meat. Bake the fillets in the oven (top/bottom heat: 175°C, fan oven: 150°C) for 40-45 minutes. Cover with foil after 30 minutes of cooking, if necessary. Boil the potatoes in salted water and serve with the fillets. Ciabatta also goes well with this.
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