Summary

Ingredients

• 80 g cheese (Gouda), all year round
• 200 g cheese (Gouda), medium-aed
• 1 can tomato (s), peeled (800g)
• 1 clove garlic
• 4 tablespoon olive oil
• 1 bunch basil
• Salt and pepper, black, from the mill
• 1 pinch (s) sugar
• 1 red pepper (s)
• 1 zucchini, (200g)
• Nutmeg, grated
• 2 pork fillet (s), about 300 g each
• 40 g butter

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Instructions

1. Finely grate old Gouda, coarsely grate medium-aged Gouda. Roughly chop the tomatoes. Peel and finely chop the clove of garlic. Let it translate in 1 tablespoon of oil, add the tomatoes and reduce to a creamy sauce over a medium heat. Rinse and pat dry the basil, pluck the leaves from the stems, chop, mix into the sauce and season with salt, pepper and sugar.
2. Peel, halve and thinly slice the onions. Clean and wash the peppers and zucchini. Cut the paprika into thin strips and the zucchini into thin slices. 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.
3. 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.
4. Put the vegetables in an ovenproof dish. Spread the medallions on top and brush with the tomato sauce.
5. Mix both types of Gouda and sprinkle over the sauce.
6. Bake the dish in a preheated oven at 200 degrees for 20-25 minutes.
7. Serve in the form.
8. Serve with fresh baguette