Greek Style Pork Fillet Au Gratin
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g pork fillet (s)
- 2 bell pepper (s), green
- 2 onions)
- 2 cloves garlic
- 3 tablespoon oil, (for frying)
- salt and pepper
- 500 ml tomato (s), sieved (finished product)
- 250 ml broth, (vegetable broth, instant)
- 0.5 teaspoon ½ thyme, dried
- 0.5 teaspoon ½ oregano, dried
- sugar
- Cayenne pepper
- Sheep cheese, amount as desired
Print Recipe
Pin Recipe Instructions
- Cut the washed, dabbed dry meat into strips, cut the cleaned peppers into cubes. Finely dice the onions and garlic. Preheat the oven to 225 degrees. Fry the meat in hot oil in a pan on the stove in portions. Fry the onion and garlic briefly, add the diced paprika, season with salt and pepper. Add the tomatoes and stock as well as the herbs, simmer everything for approx. 5 minutes. Season to taste with sugar and cayenne pepper. Put everything in a greased baking dish, sprinkle with crumbled sheep cheese and oregano. Bake in a preheated oven for 5 - 10 minutes.
- Rice or mashed potatoes go well with this.
- The dish is cheaper if you replace the pork tenderloin with schnitzel and let it simmer in the pan for a few minutes longer.
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