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Ingredients (2 servings)
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533 g Schweinslungenbraten
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100 g Prosciutto Crudo
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500 g Suppengemüse
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1 Stk. Mascarpone
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Öl zum Braten
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Salz und Pfeffer
Preparation
- Pat the pork tenderloin dry, season with pepper, and wrap tightly in the prosciutto.
- Wash, peel, and cut the soup vegetables into bite-sized pieces.
- Heat some oil in a large pan and sear the meat all over until browned, then remove and let rest briefly.
- Sauté the chopped vegetables in the pan drippings, stir in a splash of water and two tablespoons of mascarpone for creaminess, return the meat to the pan, and simmer covered over medium heat for about 15 minutes until cooked through.
