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Ingredients (4 servings)
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600 g Schweins-Lungenbraten
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500 g Paprika-Mix
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250 g Cherrytomaten
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200 ml Schlagobers
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Öl zum Braten
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Salz, Pfeffer, Paprikapulver
Preparation
- Cut the pork tenderloin into 2 to 3 cm thick medallions and season with salt and pepper.
- Wash and core the bell peppers and cut them into strips. Wash and halve the cherry tomatoes.
- Heat some oil in a large pan and sear the meat medallions on both sides for 3 minutes each, then remove and keep warm.
- In the pan drippings, fry the bell pepper strips for about 5 minutes, then add the tomatoes and heavy cream, seasoning with salt, pepper, and paprika powder.
- Return the medallions to the sauce and let everything simmer gently for another 4 to 5 minutes until the meat is cooked through.
