{"id":2005,"date":"2011-06-12T15:03:06","date_gmt":"2011-06-12T15:03:06","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=2005"},"modified":"2011-06-12T15:03:06","modified_gmt":"2011-06-12T15:03:06","slug":"schweinsfilet-al-porto","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/06\/12\/schweinsfilet-al-porto\/","title":{"rendered":"Schweinsfilet al Porto"},"content":{"rendered":"

Zutaten<\/strong>
\n2 kleine Schweinsfilet
\nDijonsenf
\n200 g Fr\u00fchst\u00fccksspeck
\n50 cl Rahm
\n\u00bd El Tomatenp\u00fcree
\n10 cl Portwein
\nSalz
\nweisser Pfeffer aus der M\u00fchle
\nCayennepfeffer
\nCurry
\n1 Zweig frischer Rosmarin
\n1 Zweig frischer Thymian <\/p>\n

Zubereitung<\/strong>
\n1. Die Schweinsfilet parieren, d.h. von Sehnen und Fett befreien und in Scheiben schneiden (ca. 4 cm dick). Die Fleischscheiben leicht flachdr\u00fccken, mit Salz, Pfeffer und Cayenne w\u00fcrzen und mit Senf einreiben.
\n2. Die Speckscheiben halbieren und in einer Bratpfanne auslegen. Auf mittlerem
\nFeuer glasig braten. Herausnehmen und in einer feuerfesten Form verteilen.
\n3. Den Ofen auf ca. 220 Grad vorheizen.
\n4. Im Speckfett die Schweinsfiletscheiben auf beiden Seiten kurz anbraten, sie
\nsollen etwas Farbe annehmen. Auf den Speckscheiben verteilen.
\n5. Rahm, Tomatenp\u00fcree und Gew\u00fcrze gut mit dem Schwingbesen zu einer homogenen Fl\u00fcssigkeit aufschlagen. Den Portwein dazugeben und ebenfalls gut
\neinschwingen. Die Kr\u00e4uter zugeben und eventuell nochmals mit Salz, Pfeffer
\nund Cayenne abschmecken.
\n6. Die Rahm-Portweinmischung \u00fcber die Schweinsfilets giessen. Die Form auf der
\nmittleren Rille in den Backofen schieben und das ganze rund 20 Minuten garen.
\nDazu passen am besten Nudeln oder Trockenreis. <\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten 2 kleine Schweinsfilet Dijonsenf 200 g Fr\u00fchst\u00fccksspeck 50 cl Rahm \u00bd El Tomatenp\u00fcree 10 cl Portwein Salz weisser Pfeffer aus der M\u00fchle Cayennepfeffer Curry 1 Zweig frischer Rosmarin 1 Zweig frischer Thymian Zubereitung 1. Die Schweinsfilet parieren, d.h. von Sehnen und Fett befreien und in Scheiben schneiden (ca. 4 cm dick). Die Fleischscheiben leicht … <\/p>\n

Weiterlesen<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_crdt_document":"","jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[6,47],"tags":[239],"class_list":["post-2005","post","type-post","status-publish","format-standard","hentry","category-hauptgerichte","category-schwein","tag-schweinefilet","item-wrap"],"yoast_head":"\nSchweinsfilet 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