Pork Fillet Au Gratin in Summer
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 600 g pork fillet (s)
- 3 tablespoon olive oil
- salt
- Pepper, freshly ground
- 750 g tomato (s) (preferably meat or plum tomatoes)
- 4 clove (s) garlic
- 300 g mozzarella
- 3 tablespoon basil
Print Recipe
Pin Recipe Instructions
- Cut the meat across the grain into approx. 1 cm thick slices. Heat 1 tablespoon of olive oil in a pan and sear the meat for about 1 minute on each side, then remove.
- Pour another tablespoon of olive oil into the pan. Peel off the garlic and press it through the press into the pan (the fat in the pan must not be too hot for this, otherwise the garlic will be bitter). Then gently sear the garlic in it and brush the meat slices with it.
- Scald the tomatoes, peel them and cut them crosswise into slices.
- Brush a baking dish with the remaining tablespoon of olive oil and layer the meat and tomato slices in the shape of a roof tile. Salt and pepper. Cut the mozzarella into slices and place on the tomato and meat slices. Salt and pepper again, then sprinkle half of the basil leaves on top.
- Gratinate in the preheated oven at 220 ° C - 250 ° C on the middle shelf for approx. 15 minutes. Serve sprinkled with the remaining basil leaves.
- We have tagliatelle as a side dish, mixed with 1-2 tablespoon pesto.
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