Pork Fillet with Zucchini and Mozzarella
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 25 mins |
| Total Time | 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 3 zucchini
- 1 large pork fillet (s), approx. 500 g
- 250 g mozzarella
- 300 g crème fraîche
- 2 tablespoon tomato ketchup
- 3 cloves garlic
- salt and pepper
- possibly herbs your choice
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 200 ° C (top / bottom heat). Wash the zucchini and cut into finger-thick slices. Then briefly blanch them in boiling water, rinse, drain and place in a baking dish.
- Parry the pork tenderloin and cut into medallions. Fry the medallions in lard on both sides, seasoning with salt and pepper. Put the meat on the zucchini and pluck the mozzarella over it.
- Heat the crème fraîche in the pan in which the pork tenderloin was fried, squeeze in the garlic and add the tomato ketchup. It should be a creamy sauce. If necessary, season the sauce with salt and pepper and a few herbs.
- Pour the sauce over the ingredients in the baking dish and bake everything in the oven for about 25 minutes. We usually serve rice and possibly a green salad as a side dish.
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