Pork Fillet on Zucchini with Sheep Cheese
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 800 g zucchini
- 400 g pork fillet (s)
- Oil, for frying
- Pepper, freshly ground
- 200 g crème fraîche
- 2 cloves garlic
- 1 sprig basil
- 100 g sheep cheese
- 2 tablespoon wine, white
Print Recipe
Pin Recipe Instructions
- Cut the zucchini into slices and blanch in salted water. On a colander, rinse with cold water and drain.
- Cut the pork tenderloin into approx. 2.5 cm thick slices. Fry the meat on both sides over high heat for 2 minutes on each side. Remove from the pan and sprinkle with salt and pepper. Deglaze the roast with the wine and add the creme fraiche while stirring and bring to the boil.
- Chop the garlic cloves and add them to the sauce. Season the sauce with a little salt and pepper. Layer the zucchini slices in an ovenproof dish. Place the meat on top and cover each with a leaf of basil. Place crumbled sheep cheese on top of the meat. Pour the cream sauce over it. Baked in a preheated oven at 200 degrees until the cheese has melted (about 10-15 minutes.
- It goes well with rice or baguette.
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