Mrs. Antje's oven secret

Ingredients for 1 servings:

• 80 g Gouda, old
• 200 g medium-aged Gouda
• 800 g tomatoes, peeled
• 1 garlic clove(s)
• olive oil
• 1 bunch of basil
• Salt
• black pepper
• 1 pinch of sugar
• 350 g vegetable onions
• 1 bell pepper(s), green
• 1 red bell pepper(s)
• 1 zucchini, approx. 200 g
• 1 nutmeg, grated
• 500 g pork fillet(s)
• 40 g butter

Instructions

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

Finely grate the aged Gouda and coarsely grate the medium-aged Gouda. Drain the tomatoes and reserve the juice. Roughly chop the tomatoes. Peel and finely chop the garlic clove. Cook in 1 tablespoon of oil until translucent, add the tomatoes, and simmer over low heat until thickened to create a sauce. Rinse the basil and pat dry. Pluck the leaves from the stems, chop them, and mix them into the sauce, seasoning with salt, pepper, and sugar. Peel the onions, halve them, and thinly slice them. Clean and wash the bell peppers and zucchini. Cut the bell peppers into thin strips and the zucchini into thin slices. Cook the onions in the remaining oil until translucent, add the remaining vegetables, and sauté until no liquid remains. Season with salt, pepper, and nutmeg. Rinse the pork fillets, pat dry with kitchen paper, remove skin if necessary, and cut into medallions about 1 cm thick. Brown on both sides in hot butter, remove from the oven, and season with salt and pepper. Place the vegetables in an oblong ovenproof dish. Arrange the medallions on top and spread with the tomato sauce. Mix both types of Gouda and sprinkle over the sauce. Bake the dish in a preheated oven at 200 degrees Celsius for 20-25 minutes. Serve in the dish. Serve with fresh baguette as a side dish.