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Greek Pork Tenderloin | In Fine Metaxa Sauce
(0)
40 min
Quick
Gurkerl Küche
Zart angebratenes Schweinslungenbraten-Filet in einer sämigen Sauce aus Metaxa, Tomatenmark und Schlagobers, im Backrohr mit feinem Gouda goldbraun überbacken.
Ingredients
Preparation method
Preheat the oven to 200 °C top/bottom heat. Pat the pork tenderloin dry and cut into approx. 2 cm thick medallions. Halve the red onion and cut into thin strips. Wash, deseed, and slice the red bell pepper into bite-sized strips as well. Finely chop the garlic cloves.
Heat 1 tbsp of olive oil in an ovenproof skillet. Sear the pork fillet medallions over high heat for 1–2 minutes per side, season with salt and pepper, and set aside briefly on a plate.
Add the remaining olive oil to the same skillet. Sauté the onion strips and bell pepper over medium heat for about 3–4 minutes. Stir in the chopped garlic and tomato paste and roast briefly for 1 minute.
Chef's tip
If you like it extra flavorful, you can also stir a pinch of sweet paprika powder or a teaspoon of Dijon mustard into the sauce.
Make sure to sear the pork tenderloin only very briefly before baking so that it stays wonderfully juicy and tender in the oven.
70 min
Under an hour
