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Oven-Baked Pork Tenderloin with Curry Cream Sauce

Based on a recipe from emmikochteinfach.de
Vorbereitung 20 minutes
Garzeit 25 minutes
Gesamt 50 minutes
Portionen 6 servings
Schweinefiletmedaillons in Curry-Sahne-Sauce im Bräter

Zutaten

  • 4 pork tenderloins, approx. 1000 g
  • 20 slices bacon
  • 3 tbsp mustard, hot or medium-hot, to taste
  • 400 ml heavy cream, not reduced-fat
  • 300 g crème fraîche, not reduced-fat
  • 2 tbsp tomato paste
  • 1 bunch parsley
  • 4 tsp curry powder, mild or medium-hot
  • 0.5 tsp sugar
  • 500 g tagliatelle, or another side dish
  • salt, pepper, cayenne pepper
US - US

Nutrition per serving, approx.: 1150 kcal82 g protein65 g carbs59 g fat3 g fiber
Estimates, calculated from the ingredients.

Zubereitung

  • Preheat the oven to 180 °C (350 °F) convection/fan.
  • Cut 4 pork tenderloins into slices about 3 cm thick and season with salt and pepper. You should end up with about 20 medallions.
  • Brush the medallions all over with 3 tbsp mustard, wrap them in 20 slices bacon and place them in a suitable baking dish.
  • Finely chop 1 bunch parsley and set a small portion aside.
  • For the sauce, stir 400 ml heavy cream, 300 g crème fraîche, 2 tbsp tomato paste, 4 tsp curry powder and the chopped parsley until smooth.
  • Season with salt, pepper, cayenne pepper and 0.5 tsp sugar.
  • Pour the sauce over the medallions and cook in the hot oven for about 25 minutes.
  • At the same time, cook 500 g tagliatelle al dente according to the package directions.
  • After the cooking time, let the finished pork tenderloin medallions rest briefly, serve them with the pasta and garnish with the remaining parsley.
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