Summary

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

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Instructions

1. 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.
2. 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.
3. 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.
4. 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.