Pork Tenderloin, Italian
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 200 g pork fillet (s)
- 2 cans tomato (s), chunky
- 2 onion (s) (vegetable onions)
- 4 cloves garlic
- salt
- pepper
- 200 g cheese (ratin cheese, rated)
- Oil (olive oil) for frying
Print Recipe
Pin Recipe Instructions
- Cut the pork fillet into medallions and fry briefly in olive oil. Take out of the pan and place in a baking dish. Make sure that the pork tenderloin is not cooked through, but is only slightly browned.
- Cut the vegetable onions into cubes and fry them in the olive oil until they are golden yellow. Add the pressed garlic and brown again briefly. Now put the chunky tomatoes on top and simmer on a not so high heat until it has thickened a little. Season well with salt and pepper.
- Then also put this in the baking dish over the medallions. Sprinkle with the gratin cheese and bake at 180 degrees (convection) until a golden-yellow crust has formed (20 - 30 minutes).
- Goes well with: warm baguette bread. I put the baguette bread in the oven next to the baking dish about 5 minutes before the end of the baking time. Then cut into slices and serve with it. Good Appetite.
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