Seafood and Meat Recipes - Pork Fillet (Tenderloin) with Tomatoes Recipe

Ingredients

• 800 g/1 3/4 lb pork fillet (tenderloin)

• 2 teaspoons chopped marjoram

• 1 teaspoon grated lemon peel

• 1/2 teaspoon ground caraway

• salt

• freshly ground pepper

• 4 cloves garlic

• 2 onions

• 8 spring onions (scallions)

• 8 tomatoes, chopped

• 2 tablespoons olive oil

• 4 tablespoons chopped basil

• 1 tablespoon chopped oregano

Serves 4

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Method:

1. Wash the pork fillet (tenderloin), pat it dry and cut into strips or slices of similar size. Season generously with marjoram, lemon zest, caraway, salt and pepper.

2. Peel the garlic cloves, onions and spring onions (scallions). Chop the garlic finely and cut the onions and spring onions (scallions) into fine strips.

3. Peel the tomatoes, cut into quarters and remove the seeds. Cut the tomato pieces into small cubes.

4. Heat the olive oil in a pan, add the garlic and fry. Add the pork and fry while turning the meat constantly. Remove the meat and garlic mixture from the pan and keep in a warm place.

5. Now add the onions and spring onions (scallions) to the cooking fat and fry until transparent. Add the tomatoes and cook briefly. Season the tomato mixture with salt, pepper, basil and oregano.

6. Arrange the pork fillet (tenderloin) on four plates and garnish with the vegetables.

Note: This spicy meat dish can be served with pasta cooked al dente, boiled rice or a creamy risotto. If you are in hurry, it can simply be served with freshly baked white or whole-meal (whole wheat) bread. This recipe is also delicious made with chicken breasts.