Summary

Ingredients

• 1 kg pork fillet (s)
• 1 clove garlic
• 3 tablespoon olive oil
• 3 cans tomato (s), peeled
• 750 g veetable onion (s)
• 500 g bell pepper (s)
• 750 g zucchini
• 2 bunch basil
• 30 g clarified butter
• 150 g parmesan cheese
• 1 cup crème fraîche
• 375 g cheese (Gouda, medium-aed), coarsely rated
• salt and pepper
• sugar

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Instructions

1. Press the garlic and sauté in the oil over a mild heat. Add the tomatoes with the liquid. Simmer over medium heat in an open, flat saucepan until the liquid has completely evaporated.
2. Peel, halve and slice the onions. Quarter the peppers, clean and cut across into strips. Wash the zucchini and cut into slices. Let the oil get hot in a saucepan and sweat the onions until translucent, then add the peppers and zucchini. Simmer in the saucepan until the liquid has evaporated, season with salt and pepper. Spread on a baking sheet.
3. Wash and chop the basil, mix with the tomato puree, season with sugar, salt and pepper. Cut the pork fillet into approx. 1 cm thick slices and flatten the cut surfaces a little. Fry briefly on both sides in clarified butter and season with salt and pepper.
4. Spread on the bed of vegetables. Spread the tomato puree evenly on the medallions. Coarsely grate the Parmesan and Gouda. Mix the parmesan with the creme fraiche and place on the tomato puree with a teaspoon.
5. At the end, distribute the Gouda over the entire tray as you like. Bake everything in the oven at 180 ° C for about 30 minutes. This goes well with rosemary potatoes or just baguette.