EcoStoof® Fillet Pot

Ingredients:

- 1 kg pork tenderloin cut into 4 cm pieces
- 1 tablespoon sunflower oil
- 1 tablespoon butter
- 100 g smoked bacon pieces or pieces of smoked Katenspeck
- 2 onions, diced
- 1 clove garlic, finely chopped
- 500 g mushrooms, chopped
chopped
- 300 ml broth
- 200 g crème fraîche
- 200 ml cream
- 2 teaspoons mustard
- 2 tablespoons tomato paste
- 1 bunch parsley, finely chopped
- Freshly ground pepper and salt to taste

Preparation:

Cooking time 15 minutes, stewing time 3 hours

1) Salt and pepper the pork tenderloin. Sear the meat on all sides in a pan with oil and butter.
Remove the meat from the pan.
2) Sauté bacon, onions and garlic in the pan drippings.
3) Add meat, broth, mushrooms, crème fraîche, cream, mustard and tomato paste
and bring to a boil while stirring. Season with salt and pepper.
4) Let the dish simmer gently for 10-15 minutes.
5) Place the pot in the EcoStoof® for 3-4 hours.
6) Remove the pot from the EcoStoof® and garnish the dish with parsley.