Tomatoes au gratin with Gremulata for pork medallions

Name: Tomatoes au gratin with Gremulata for pork medallions
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 8 Tomatoes (about 80 g each); 30 g Parmesan cheese; 1/2 bunch Parsley; 7-10 Tbsp grated rind of 1/2 untreated lemon; 20 g soft butter; 8 (à 60 g) Pork medallions; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 5 TABLESPOONS Oil; 2 Garlic cloves; 1/2 Baguette bread; 7-10 Tbsp Lemon and balm

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

8 Tomatoes (about 80 g each)
30 g Parmesan cheese
1/2 bunch Parsley
7-10 Tbsp grated rind of 1/2 untreated lemon
20 g soft butter
8 (à 60 g) Pork medallions
7-10 Tbsp Salt
7-10 Tbsp Pepper
5 TABLESPOONS Oil
2 Garlic cloves
1/2 Baguette bread
7-10 Tbsp Lemon and balm

Directions

1
Clean and wash the tomatoes, carve them crosswise and place them in an ovenproof, greased dish. Grate the parmesan. Wash and finely chop the parsley. Mix cheese, parsley, lemon peel and butter and spread on the tomatoes.
2
Bake the tomatoes in a preheated oven (electric oven: 200 °C/ gas: level 3) for 12-15 minutes. Season pork fillets with salt and pepper. Heat 2 tablespoons of oil in a pan. Fry the pork fillets in it from each side for about 3 minutes.
3
Take the meat out and keep it warm. Cut bread into slices. Peel garlic and chop finely. Heat the remaining oil in the pan. Add the garlic and fry the bread pieces on both sides.
4
Arrange tomatoes, pork medallions and garlic bread on a plate. Garnish with lemon and lemon balm.