Gratinated pork medallions "caprese" in a bed of potatoes

Name: Gratinated pork medallions "caprese" in a bed of potatoes
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 8
Ingredients: 1.2 kg Potatoes; 2 Onions; 1.2 kg Pork tenderloin; 7-10 Tbsp salt, pepper; 2 TABLESPOONS Oil; 4 TABLESPOONS Tomato paste; 600 g Whipped cream; 4 Tomatoes; 250 g Mozzarella; 4-5 Stem(s) Basil

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 8

1.2 kg Potatoes
2 Onions
1.2 kg Pork tenderloin
7-10 Tbsp salt, pepper
2 TABLESPOONS Oil
4 TABLESPOONS Tomato paste
600 g Whipped cream
4 Tomatoes
250 g Mozzarella
4-5 Stem(s) Basil

Directions

1
Wash the potatoes and cook for about 20 minutes. Quench, peel and let cool. Peel onions and chop finely. Wash the meat, dab dry and rub with salt and pepper.
2
Fry in hot oil for 5-6 minutes. Remove. Sauté onions in hot frying fat. Sweat tomato paste briefly. Stir in cream, bring to the boil and simmer for about 2 minutes. Season to taste.
3
Wash the tomatoes. Drain the mozzarella. Cut both and potatoes into slices. Spread the potatoes in a large casserole dish. Pluck the basil leaves. Cut the fillets into slices about 3 cm thick and spread on top.
4
Top with tomatoes, mozzarella and basil. Season with salt and pepper. Pour hot sauce over it. Bake in a preheated oven (electric cooker: 225 °C/circulating air: 200 °C/gas: see manufacturer) for approx. 15 minutes.