Baked pork medallions on vegetables

Ingredients for 8 servings:

• 1 garlic clove(s)
• 8 tbsp olive oil
• 3 can/n tomatoes, peeled, 480 g each
• 750 g vegetable onions
• 2 green bell peppers, approx. 500 g
• 750 g zucchini
• 2 bunches of basil
• Salt and pepper, freshly ground
• 1 kg pork fillet(s)
• 30 g clarified butter
• 150 g Parmesan
• 357 g medium-aged Gouda
• 1 cup of crème fraîche, 200 g each

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 5 minutes

Peel and press the garlic. Sauté in 3 tablespoons of olive oil in a shallow pot or pan over medium heat. Add the tomatoes and their liquid and simmer until the liquid has completely evaporated. Pick the basil from the stems and chop it. Then stir it into the tomato puree and season everything with a little sugar, salt, and pepper. Peel the onion, halve it, and cut it into thin slices. Quarter the peppers and cut them crosswise into strips. Slice the zucchini. Heat the remaining olive oil in a pot and first sauté the onions until translucent, then add the peppers and zucchini. Cook uncovered until the liquid has evaporated. Season the vegetables with salt and pepper and reduce the resulting liquid to a boil. Cut the pork fillet into medallions about 1 cm thick and flatten the cut surfaces slightly. Heat the clarified butter in a pan until very hot and sear the meat briefly on both sides. Season with salt and pepper and set aside. Arrange the vegetables in a baking dish or on a baking sheet, arrange the medallions on top, and spread the tomato puree evenly over the vegetables. Coarsely grate the Parmesan and Gouda cheese. Mix the Parmesan with the crème fraîche and place small heaps of it on top of the tomato puree using a teaspoon. Finally, sprinkle the Gouda cheese on top and bake everything in a preheated oven at 200°C on the middle rack for about 20 minutes until golden brown.