Summary

Ingredients

• 80 g Gouda, old
• 200 g Gouda, medium-aed
• 800 g tomato (s), peeled
• 1 clove garlic
• olive oil
• 1 bunch basil
• salt
• Black pepper
• 1 pinch sugar
• 350 g veetable onion (s)
• 1 green pepper (s)
• 1 red pepper (s)
• 1 zucchini, approx. 200 g
• 1 nutmeg, grated
• 500 g pork fillet (s)
• 40 g butter

Print Recipe Pin Recipe

Instructions

1. Grate the old Gouda finely, the medium-old one coarsely. Drain the tomatoes and collect the juice. Roughly chop the tomatoes.
2. Peel and finely chop the clove of garlic. Let translucent in 1 tablespoon of oil, add the tomatoes and reduce to a creamy sauce over a mild heat.
3. Rinse the basil and pat dry. Pluck the leaves from the stems, chop them, mix into the sauce and season with salt, pepper and sugar.
4. Peel and halve the onions and cut into thin slices. Clean and wash the peppers and zucchini. Cut the paprika into thin strips and the zucchini into thin slices.
5. In the remaining oil, let the onions become translucent, add the remaining vegetables and steam until there is no more liquid. Season to taste with salt, pepper and nutmeg.
6. Rinse the pork fillets, dab them with kitchen paper, peel them if necessary and cut into medallions about 1 cm thick. Fry brown on both sides in the hot butter, remove and season with salt and pepper.
7. Put the vegetables in an oblong ovenproof dish. Spread the medallions on top and brush with the tomato sauce. Mix both types of Gouda and sprinkle over the sauce. Bake the dish in a preheated oven for 20-25 minutes at 200 degrees Celsius. Serve in the form.
8. Serve as a side dish with fresh baguette.