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Schweinefilet mit Paprika
Für 2 Portionen
1 rote oder gelbe Paprika, in dünnen Strei-
fen
1 rote Zwiebel, in dünnen Scheiben
2 TL Kräuter der Provence
Frisch gemahlener schwarzer Pfeffer
Salz
1 EL Olivenöl
1 Schweinefilet, 300 g
½ EL Senf
runde Ofenform mit ca. 15 cm Durchmesser
Die Paprikastreifen in der Form mit der Zwie-
bel, den Kräutern der Provence und etwas
Salz und Pfeffer vermengen. ½Esslöffel Oli-
venöl zur Mischung geben.
Das Schweinefilet in vier Stücke schneiden
und mit Salz, Pfeffer und Senf einreiben. Die
Stücke dünn mit Olivenöl bestreichen und
hochkant in die Form auf die Paprikamischung
setzen.
Die Form in den Frittierkorb stellen und die
Pfanne inkl. Frittierkorb in die Heißluftfritteu-
se schieben. Das Programm für Steaks/Ko-
teletts wählen und starten. Das Fleisch und
Gemüse ca. 15 Minuten braten. Das
Fleisch nach halber Garzeit umdrehen und
die Paprika umrühren. Schmeckt köstlich mit
Kartoffelpüree und frischem Salat.
Marinierter Schweinebauch
4 - 5 Schweinebauchscheiben (dünn ge-
schnitten)
2 EL Meersalz grob
1 EL Pfeffer
1 EL Paprika edelsüß
1 TL Paprika rosenscharf
1 TL Curry
1 TL Oregano getrocknet
1 Msp. Thymian getrocknet
1 - 2 Msp. Knoblauchgranulat
1 - 2 Msp. Chiliflocken
1 TL Tomatenmark
40 ml Olivenöl
60 ml Rapsöl
In einer flachen Schale alle Gewürze zum
Öl geben und vermischen. Danach das To-
matenmark mit einem Schneebesen einrüh-
ren, so dass eine homogene Marinade
entsteht. Schweinebauch in die Marinade le-
gen und mindestens 60 Minuten ziehen las-
sen.
Schweinebauch aus der Marinade nehmen,
in den Frittierkob legen und mit dem Pro-
gramm Speck ca. 10 Minuten grillen.
__352840_2010_B8.book Seite 17 Montag, 17. Mai 2021 10:55 10
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