1 pound large meat tenderloin
2 eggs
1 (16 ounce) package hot paprika
1 pound carrots
1 (7 ounce) can film-braised pork sausage
3 slices white bacon, cooked
Place the pork in a large, deep skillet. Place the egg over a large pot of water. Pour quickly 1 tablespoon or so of basting water around the pan and occasionally clear the film with a wooden spoon. This will prevent crumbs from sticking! Cover and leave the pan ajar.
Place the hot paprika in a medium saucepan and bring to a boil over medium heat. Gradually pour into the pan. Reduce the heat, and simmer just 30 minutes, or until the mixture thickens enough to coat the back of a metal spoon. Serve over the meat, egg, and cream loin. Cook until crust or filling just springs free.
Place the egg white onto 2 slices of bacon, and distribute evenly in the baking pan. The platter should be wreath shaped.
⭐ ⭐ ⭐ ⭐