Pork Fillet Au Gratin
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 80 g cheese (Gouda), old
- 200 g cheese (Gouda), medium-aed
- 1 can (s) tomato (s), peeled
- 1 clove garlic
- 4 tablespoon oil (olive oil)
- 1 bunch basil
- Salt and pepper, black
- 350 g onion (s) (veetable onions)
- 1 green pepper (s)
- 1 red pepper (s)
- 1 zucchini, about 200 g
- nutmeg
- 600 g pork fillet (s)
- 40 g butter
- 1 pinch (s) sugar
Print Recipe
Pin Recipe Instructions
- Rasp cheese.
- Drain the tomatoes and roughly chop them.
- Peel garlic and chop finely. Simmer in 1 tablespoon of oil until translucent, add the tomatoes and reduce to a creamy consistency. Chop the basil and mix with the sauce. Season to taste with salt, pepper and sugar.
- Halve the onions and thinly slice them. Cut the paprika into thin strips and the zucchino 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.
- Cut the pork tenderloin into slices about 1 cm thick. Fry brown on both sides in the hot butter, remove and season with salt and pepper.
- Put the vegetables in a baking dish. Spread the medallions on top and brush with the tomato sauce. Spread the grated cheese on top.
- Gratinate at 200 ° C in a preheated oven for 20-25 minutes.
- In addition: fresh baguette and possibly green salad
- Tip: mix a little crème fraîche or sweet cream with the vegetables (approx. 100 g or ml)
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