Tomato-mozzarella gratin with pork medallions

Name: Tomato-mozzarella gratin with pork medallions
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 600 g Pork tenderloin; 2 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 500 g Tomatoes; 2 packs (each 195 g/ cut 125 g) Mozzarella cheese; 2/3 Pot of basil; 3 TABLESPOONS Olive oil; 7-10 Tbsp Grease

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

600 g Pork tenderloin
2 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
500 g Tomatoes
2 packs (each 195 g/ cut 125 g) Mozzarella cheese
2/3 Pot of basil
3 TABLESPOONS Olive oil
7-10 Tbsp Grease

Directions

1
Wash the pork tenderloin, dab dry and cut into 1 1/2 - 2 cm thick medallions. Heat the oil in a pan and fry the medallions (possibly in 2 portions) while turning.
2
Season with salt and pepper and remove from the pan. Wash the tomatoes, dab dry and cut into thick slices. Drain the mozzarella and also cut into slices. Wash basil, dab dry and pluck off the leaves, except for a little to garnish.
3
Grease a gratin dish and layer the medallions, tomato and mozzarella slices in a fan shape in the dish. Place 3/4 of the basil leaves between the slices. Drizzle the gratin with olive oil and sprinkle with salt and pepper.
4
Bake in a preheated oven (electric range: 250 °C/ gas: level 5/ convection oven: 225 °C) for 10-15 minutes. Sprinkle with remaining basil and garnish. Serve with fresh ciabatta bread.