Summary

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

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Instructions

1. Rasp cheese.
2. Drain the tomatoes and roughly chop them.
3. 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.
4. Halve the onions and thinly slice them. Cut the paprika into thin strips and the zucchino 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. 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.
7. Put the vegetables in a baking dish. Spread the medallions on top and brush with the tomato sauce. Spread the grated cheese on top.
8. Gratinate at 200 ° C in a preheated oven for 20-25 minutes.
9. In addition: fresh baguette and possibly green salad
10. Tip: mix a little crème fraîche or sweet cream with the vegetables (approx. 100 g or ml)