Pork Tenderloin on Vegetable-Pepper Sauce

For pork tenderloin on vegetable-pepper sauce Cut pork tenderloin into 12 pieces, salt, pepper and wrap each with a slice of pancetta. Finely chop onion, cut vegetables into small pieces.

Fry carrot, tomatoes, zucchini and leek in a little butter, add 100 ml vegetable stock, steam vegetables until tender and season with salt and pepper.

Fry the onion in a little butter, briefly fry the finely chopped yellow bell pepper, add white wine and 50 ml of vegetable stock and cook until the bell pepper is soft.

Puree with a hand blender, add whipping cream, reduce slightly and season with salt and pepper. Fry pork tenderloin in oil on both sides.

Arrange bell pepper sauce on plates, cover with vegetables and place pork tenderloin on top.

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