Herb tomatoes au gratin with mozzarella and pork tenderloin

Name: Herb tomatoes au gratin with mozzarella and pork tenderloin
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1/2 bunch Parsley; 1/2 bunch Oregano; 6 (à 100 g) Bottled tomatoes; 60 g cherry tomatoes; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 250 g Mozzarella cheese; 400 g ribbon noodles; 600 g Pork tenderloin; 1 TABLESPOON clarified butter; 100 g pesto alla genovese; baking paper

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1/2 bunch Parsley
1/2 bunch Oregano
6 (à 100 g) Bottled tomatoes
60 g cherry tomatoes
7-10 Tbsp Salt
7-10 Tbsp Pepper
250 g Mozzarella cheese
400 g ribbon noodles
600 g Pork tenderloin
1 TABLESPOON clarified butter
100 g pesto alla genovese
baking paper

Directions

1
Wash the herbs and dab dry. Pluck leaves from the stems, except for a few for garnishing, and chop finely. Wash tomatoes and rub dry. Cut the tomatoes in half lengthwise and cut out the stalk.
2
Season tomato halves with salt and pepper. Drain the mozzarella and cut into slices. Sprinkle tomato halves with herbs and cover with mozzarella. Place on a baking tray lined with baking paper.
3
Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 20 minutes. In the meantime, cook the pasta in boiling salted water according to the instructions on the packet. Wash the meat, dab dry and cut into 8 slices.
4
Heat clarified butter in a pan and fry medallions on both sides. Season with salt and pepper. Fry over medium heat for about 3 minutes. Add cherry tomatoes 1 minute before the end of the frying time and let them melt.
5
Forming noodles into nests. Arrange noodles, medallions and tomatoes together. Put pesto on the noodles and garnish with herbs.