Gratinated pork medallions "caprese" on a bed of potatoes

Ingredients for 1 servings:

• some butter for the mold
• 150 g jacket potatoes
• 150 g pork fillet(s), cut into 3 pieces
• some oil for frying
• 1 small onion(s), finely diced
• 1 tsp, heaped tomato paste
• 75 g cream
• 6 slice(s) of tomato(s)
• 3 slices of buffalo mozzarella
• 1 tbsp, heaped basil pesto
• salt and pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

for a casserole dish

Cut the jacket potatoes into slices. Place them in a buttered baking dish and season lightly. Pound the pork medallions slightly, season, and sear in hot oil on both sides for about 1.5 minutes. Remove from the pan and place on top of the potatoes. Fry the diced onions in the frying fat, add the tomato paste, sauté briefly, and deglaze with the cream. Add a little pesto. Season with salt and pepper. Place the tomato slices on the fillets and season. Layer the mozzarella on top and season lightly. Place a little pesto on top of the mozzarella. Spoon the hot tomato sauce around the fillets. Bake in a preheated oven at 180°C (top/bottom heat) for about 15 minutes on the middle rack.