Summary
| Prep Time | 50 mins |
| Total Time | 50 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 500 g potato (s)
- 2 onions)
- 4 tablespoon olive oil
- salt and pepper
- 4 slices pork fillet (s) (160 g each)
- 20 cherry tomato (s)
- 3 stalk / s thyme
- 3 sprigs rosemary
- 150 ml meat stock
- Olive oil for drizzling on
Print Recipe
Pin Recipe Instructions
- Wash and peel the potatoes and slice them into very fine slices. Cut the onions into fine strips and mix both with 2 tablespoons of oil, salt and pepper.
- Line the bottom of a small roasting pan or casserole dish with the potato mixture. Cook in the preheated oven at 200 ° C (top / bottom heat, convection: 180 ° C) on the 2nd rack from the bottom for 15 minutes.
- After 10 minutes, salt and pepper the pork fillets. Heat 2 tablespoons of oil in a pan, fry the meat vigorously on all sides and remove. Briefly fry the cherry tomatoes in the pan, season with salt and pepper.
- Spread the meat, tomatoes and herbs on the potato mixture. Pour in the broth and cook in the oven for another 15 minutes. Serve drizzled with olive oil.
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