Pork tenderloin steak with traditional lecsó
(Hungarian ratatouille: a mild pepper, tomato and onion stew) served on fried potatoes
Ingredients approx. for 4-5 people:
• 450 g of pork tenderloin
• 1 kg medium potatoes - peeled
• 500 g yellow or colored peppers - chopped
• 200 g of tomatoes - chopped
• 150 g of smoked bacon - chopped
• 2 medium onions - chopped in half
• 3 cloves garlic - chopped
• 1/2 tablespoon ground paprika
• ground peppar
• salt
• approx. 4 dl oil
1. Chop the bacon into cubes and fry them in a frying pan. Chop the onion and start sautéing on the lard.
2. Chop the sweet yellow peppers, peel the tomatoes (it helps if you put them into boiled water first) and chop them, too.
3. Start stirring the pepper with the onion, salt it, add some paprika spice. Add the peeled tomatoes and the garlic.
4. Steak the pork on both sides and add salt and black pepper. Then place it into the oven for 14 minutes (180 °C). After the oven the pork needs to rest for 5 minutes and then it can be sliced.
4. Peel the potatoes and cut into 3 mm thick round slices. Drain and fry in plenty of hot oil (possibly in a deep fryer) until golden brown. Drain on a kitchen paper towel.
3. Mix the fried potatoes with the heated lecsó and place the sliced pork meat on the top.
4. Sprinkle with fresh yellow pepper and tomato.
