Summery gratinated pork fillet

Ingredients for 4 servings:

• 600 g pork fillet(s)
• 3 tbsp olive oil
• Salt
• Pepper, freshly ground
• 750 g tomatoes (preferably beef or plum tomatoes)
• 4 garlic cloves
• 300g mozzarella
• 3 tbsp basil

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Also tastes good with chicken breast fillet or turkey schnitzel

Cut the meat across the grain into approximately 1 cm thick slices. Heat 1 tablespoon of olive oil in a pan and sear the meat for about 1 minute on each side, then remove from the pan. Pour another tablespoon of olive oil into the pan. Peel the garlic and press it through a press into the pan (the fat in the pan must not be too hot, otherwise the garlic will become bitter). Then gently brown the garlic in it and coat the meat slices with it. Blanch the tomatoes, peel them, and slice them crosswise. Brush a baking dish with the remaining tablespoon of olive oil and layer the meat and tomato slices in a shingle pattern. Season with salt and pepper. Slice the mozzarella and place it on top of the tomato and meat slices. Season with salt and pepper again, then sprinkle with half of the basil leaves. Bake in a preheated oven at 220°C – 250°C on the middle rack for about 15 minutes. Serve sprinkled with the remaining basil leaves. We serve tagliatelle mixed with 1-2 tablespoons of pesto as a side dish.