Pork Medallions Au Gratin on Vegetables

Rating: 4.25 / 5.00 (4 Votes)

Total time: 45 min

Servings: 8.0 (servings)



Peel the garlic and press it through a press.Sauté at low temperature in 3 tbsp olive oil.Add the tomatoes with the liquid.Sauté over medium heat in an open shallow saucepan or frying pan until the liquid has evaporated.Peel the onions, halve them and cut them into thin slices.Quarter the peppers, clean them, rinse them and cut them diagonally into strips.Clean the zucchini, rinse them and cut them into slices.

Heat the remaining oil in a saucepan.First, sauté the onions until translucent, then add the bell pepper strips and zucchini.Cook in an open saucepan until the liquid has evaporated.Season the vegetables with salt and pepper.Boil the resulting liquid again. Pluck the basil from the stems and chop. Stir into the tomato puree, season the puree with salt, pepper and sugar. Cut the pork fish into 1 cm thick medallions, flatten the cut surfaces a little bit, heat the clarified butter in a frying pan and fry the meat very briefly on both sides, season with salt and pepper and put aside.

Spread the vegetables evenly on a baking tray, place the medallions on top and pour the tomato puree evenly over them.Coarsely grate the Parmesan and Gouda. Mix the Parmesan with the crème fraîche, put a teaspoon of it on the tomato puree, sprinkle with the Gouda and place in the oven.

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