Pork Medallions Au Gratin on Vegetables

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.

Related Recipes:

Cooked Chicken in Ginger-Orange SauceSeason the chicken strips with half the salt and a tiny bit of pepper. Add the orange juice and mix... Pork Medallions with Fries DauphinPut the tomatoes briefly in boiling water, then peel, remove the seeds and cut into cubes. Soak the dried... Crispy Trout with Tomato-Olive Salsa, Spinach and Lemon-Potato PureeFor the crispy trout with tomato-olive salsa, spinach and lemon-pomegranate puree, first prepare the salsa. To... Fish Soup with VegetablesPeel the shallot and garlic and dice finely. Peel and rinse the potatoes and cut into 1 cm cubes. Heat 2 tbsp... Tagliatelle with Rabbit Ragout – Emilia RomagnaPasta dishes are always a good idea! 1. rabbit rinse, dry, cut into portion pieces. Clean and dice the liver... Eggs Stuffed and Au Gratin’Hard eggs, peel and cut in half. Separate yolks and mash with a fork. Clean mushrooms and cut into small cubes... Paella with MusselsRinse and brush mussels and remove the beard tufts. Discard open mussels. Cut sausages into slices, the pork... Fillet Steak with Potato Cap on Spring Vegetables and …Remove outer leaves of chicory, cut out stem and cut into quarters. Clean spring onions and cut into rolls... Mediterranean Vegetable Salad1st pesto: Roast the pine nuts without fat until golden brown. Finely chop the garlic and coarsely chop the... Spelt Vegetable PanFor the spelt vegetable pan, soak the spelt grains in cold water for one night. The next day, strain and cook...