Dip the tomatoes briefly in boiling water, lift them out, cool them, then peel them. Cut the two ends into small pieces, dice them and put them aside. Then cut each tomato into four slices.
Lightly press the pork tenderloin medallions flat by hand. Season with salt and pepper. Heat the clarified butter in a frying pan and sear the medallions in it for a good half minute on each side until very hot. Remove and place in a baking dish.
Reduce the frying temperature and let the butter melt. Sauté shallots, fresh finely chopped parsley and thyme leaves in it. Remove half of the spice mixture and set aside.
To the remaining herbs in the frying pan, add the Noilly Prat form and cook about halfway. Add the cream, bring to a boil and cook for two to three more minutes. Later add the diced tomatoes set aside and season the sauce with Worcestershire sauce, salt and pepper. Remove from heat.
Evenly distribute the kitchen herbs set aside over the pork medallions. Cover each with a tomato slice, then season them with salt and season with pepper. Sprinkle everything with cheese. Pour the sauce around the medallions.
The dish can be prepared up to this point.
Bake the pork tenderloin medallions in the oven heated to 220 degrees on the second rack from the bottom in about fifteen minutes. Bring to the table hot.
By the way: Did you know that buttered