Summary

Ingredients

• 1 cup cream
• 1 packet basil (frozen)
• 0.5 ½ cup broth
• 2 pork fillet (s)
• 2 tablespoon tomato paste
• 2 tablespoon olive oil
• 1 clove (s) garlic, pressed
• pepper
• salt
• 3 tomato (s), sliced
• 1 bunch basil, torn leaves from it
• 2 packs mozzarella, sliced
• Clarified butter for frying

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Instructions

1. Put the cream, the pack of basil and stock in a small saucepan. Bring to the boil and let it boil down until about a third has evaporated (this takes about 10-15 minutes).
2. Cut the pork fillet tips into 1.5 to 2 cm thick slices. Press a little flat and fry in hot clarified butter on both sides for approx. 1 minute. Remove from the pan, then season with pepper and salt. Now place the pieces of meat in a baking dish - but not too close together so that there is still room for the sauce afterwards.
3. Mix the tomato paste with the olive oil, garlic cloves, pepper and salt in a cup and brush the medallions with it.
4. Now cover each medallion with a slice of tomato, a leaf of basil and a slice of mozzarella.
5. Pour the sauce around the medallions.
6. Bake in a preheated oven at 180 ° C to 200 ° C for approx. 10-12 minutes. Serve immediately.
7. Tip: If the dish is prepared and the sauce is cold, let it bake a little longer.