Provençal casserole with pork fillet

Name: Provençal casserole with pork fillet
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 Pork tenderloin (approx. 300 g); 2 TABLESPOONS Olive oil; 300 g Tomatoes; 400 g Courgette; 2-3 Garlic cloves; 1 potty Basil; 1 small stem rosemary; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 200 g Fresh cream; 2 Eggs; 7-10 Tbsp Basil; 7-10 Tbsp Grease

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

1 Pork tenderloin (approx. 300 g)
2 TABLESPOONS Olive oil
300 g Tomatoes
400 g Courgette
2-3 Garlic cloves
1 potty Basil
1 small stem rosemary
7-10 Tbsp Salt
7-10 Tbsp Pepper
200 g Fresh cream
2 Eggs
7-10 Tbsp Basil
7-10 Tbsp Grease

Directions

1
Wash the pork tenderloin, dab dry and cut into small slices. Heat oil in a pan. Fry the fillet slices on both sides for about 1 minute. Clean and wash the tomatoes and zucchini and cut them into thin slices. Peel garlic, press it through a garlic press or chop it very finely.
2
Wash and chop the herbs. Mix garlic and herbs and season with salt and pepper. Grease a casserole dish. Layer tomatoes and zucchini alternately. Season with the garlic mixture. Add the pork fillet during the last layer. Mix crème fraiche and eggs. Pour over the casserole. Cover and cook in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 30 minutes.
3
Season with the garlic mixture. Add the pork fillet during the last layer. Mix crème fraiche and eggs. Pour over the casserole. Cover and cook in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 30 minutes. Serve garnished with fresh basil and rosemary
4
Form: Pillivuyt