This recipe for traditional homemade pork tenderloin casserole with bacon, champignons and cocktail sausages is just super delicious and easy to make. I have heard that the history for this recipe goes as far back as to the 60ties and 70ties. However, this does not change that fact that it dish has a great taste and that it is easy to change in the exact way you like it. I have made this dish countless times and I still like it.
This recipe can be used both as a dinner after work but it is also great when you have guests - I have only received positive comments when serving this for my guests. If you make a lot of this recipe you can store some of it in the freezer - Then you can take it of the freezer in the morning and reheat it for dinner in the evening. This way you only have to boil some rice and then you have some really delicious and easy dinner.
- 1/2 kg pork tenderloin
- 500 g champignons (mushrooms)
- 200 g cocktail sausages
- 150 g bacon in cubes
- 1/4 liter light cream (or half-and-half)
- 3/4 liter milk
- 120 g tomato paste
- 1 tsp paprika
- 1 tbsp ketchup
- Clean the pork tenderloin (remove fat and tendons) and cut it into 2cm (3/4") thick pieces.
- Fry the bacon and sausages in a saucepan. When done, put it on a plate.
- Rinse the champignons (mushrooms) and slice them. Fry them in some of the bacon grease left in the saucepan. When done, put them on the plate with the bacon and sausages.
- Fry the small pork steaks together with salt and paprika. When done, put them on the plate.
- Heat up the cream, milk and tomato paste in the saucepan. The sauce is supposed to be a little thick. If necessary use some corn flour for thickening. Let it heat for about 5-10 minutes.
- Pour all the prepared ingredients back in the saucepan. Add a bit of ketchup, salt and paprika until the sauce has the desired flavor. Let everything heat for about 5-10 minutes.