Name: Pork tenderloin in cream mushroom sauce
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4 Portionen
Ingredients: 600 g Pork tenderloin; 8 Scheibe(n) Bacon; 2 EL Oil; 3 Onions; 300 g Champignons; 200 ml Cream (possibly lactose-free); 200 g Sour cream (possibly lactose-free); 2 EL Tomato paste; 1 Prise(n) Paprika powder (hot); 1 EL Dried Italian herbs; 1 TL Vegetable broth (possibly gluten-free); Salt; Pepper; 5 Stiel(e) Parsley

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Description

Pork tenderloin with bacon in a creamy mushroom sauce.

Ingredients (14 ingredients)

Preparation (9 steps)

Preparation pork tenderloin

Preheat the oven to 180 °C top/bottom heat. Clean 600 g pork tenderloin and cut into 4 medallions. Wrap each medallion with 2 slices of bacon. Grease a baking dish (approx. 25 x 20 x 5 cm) with a little oil and place the medallions in it.

Chop onions

Thermomix® Setting

3 sec/Speed 5

Peel 3 onions, quarter and put in the mixing bowl. Chop 3 sec./level 5.

Sauté onions

Thermomix® Setting

3 min/248°F/Speed 1 120

Add 1 tbsp oil to the onions in the mixing bowl and sauté for 3 min./120°C/level 1.

180

Add and sauté mushrooms

Thermomix® Setting

3 min/248°F/Speed 1 120

Clean 300 g of mushrooms, rub with a damp cloth, cut into slices and add to the onions in the mixing bowl. Sauté for another 3 min./120°C/level 1.

180

Prepare sauce

Thermomix® Setting

5 min/194°F/Speed 2 90

Add 200 ml cream, 200 g sour cream, 2 tbsp tomato paste, 1 pinch paprika powder (hot), 1 tbsp dried Italian herbs, 1 tsp vegetable broth, salt and pepper to the mixing bowl. Stir for 5 min./90°C/level 2.

300

Pour sauce over fillet

Pour the sauce from the mixing bowl over the bacon-wrapped pork tenderloin medallions in the baking dish.

Bake fillet pot

Cook the fillet pot in the preheated oven at 180 °C top/bottom heat for approx. 30 minutes.

Chop parsley

Thermomix® Setting

3 sec/Speed 8

While the fillet pot is in the oven, wash 5 sprigs of parsley, shake dry, pluck the leaves from the stems and place in the mixing bowl. Chop 3 sec./level 8.