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

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Instructions

1. Grate the old Gouda finely and the medium-aged Gouda coarsely. Set aside.
2. Drain the tomatoes and collect the juice. Roughly chop the tomatoes and set aside.
3. Peel and finely chop the garlic. Heat 1 tablespoon of olive oil in a pan over medium heat. Add the garlic and cook until translucent, about 2 minutes.
4. Add the chopped tomatoes to the pan and simmer over medium heat for 10-15 minutes, stirring occasionally, until the sauce becomes creamy and thickened.
5. Rinse the basil and pat dry. Pluck the leaves from the stems and chop them finely. Stir into the sauce and season with salt, black pepper, and a pinch of sugar. Remove from heat.
6. Peel the onions, halve them, and cut into thin slices. Clean and wash the green pepper, red pepper, and zucchini. Cut the peppers into thin strips and the zucchini into thin slices.
7. Heat the remaining olive oil in a large pan over medium heat. Add the onions and cook until translucent, about 5 minutes. Add the remaining vegetables and cook for 10-15 minutes, stirring occasionally, until all liquid has evaporated. Season with salt, black pepper, and grated nutmeg.
8. Rinse the pork fillets and pat dry with kitchen paper. Cut into medallions approximately 1 cm thick.
9. Heat the butter in a pan over medium-high heat. Add the pork medallions and fry for 3-4 minutes per side until golden brown. Remove from the pan and season with salt and black pepper.
10. Place the cooked vegetables in an ovenproof dish. Arrange the pork medallions on top and brush with the tomato sauce. Mix both types of Gouda together and sprinkle over the sauce.
11. Bake in a preheated oven at 200°C (390°F) for 20-25 minutes until heated through and the pork reaches an internal temperature of 63°C (145°F). Serve in the dish with fresh baguette on the side.