Moms Cookbook
Überbackene Schweinemedaillons auf Gemüse
Party tray bake: seared pork fillet medallions on onions, green pepper and courgette, topped with basil tomato sauce, Parmesan crème fraîche and Gouda, baked golden. Serve with baguette. Serves 8.
- Makes
- 8 servings
Instructions
Peel and press the garlic and sweat it over gentle heat in 3 tbsp olive oil. Add the tomatoes and braise over medium heat in an open, flat pot until the liquid has evaporated.
Peel and halve the onions and cut them into thin slices. Trim and wash the courgettes, scrape out the seeds with a spoon, then slice. Wash, quarter and trim the peppers and cut them crosswise into strips.
Heat the rest of the oil in a pot or pan. First sweat the onions until translucent, then add the peppers and then the courgettes. Cook in the open pot until most of the liquid has evaporated. Season the vegetables with salt and pepper.
Chop the basil and stir it into the tomato purée; season with salt, pepper and sugar.
Cut the pork into 1 cm thick slices. Heat the clarified butter in a pan and sear the meat briefly on both sides. Season with salt and pepper and set aside.
Spread the vegetables on a baking tray, lay the medallions on top and spread the tomato purée evenly over them.
Coarsely grate the Parmesan and Gouda. Stir the Parmesan into the crème fraîche and place small teaspoon-sized dollops of it on the tomato purée. Finally scatter the Gouda over everything.
Bake in the preheated oven at 200 °C on the middle rack for 20 minutes until golden. Serve with baguette.