Oven story

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
• 750 g zucchini
• salt and pepper
• 2 bunches of basil or the leaves of 3 – 4 pots
• Sugar
• 1 kg pork fillet(s)
• 30 g clarified butter
• 150 g Parmesan, fresh
• 375g Gouda
• 1 cup crème fraîche

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 55 minutes

Baked pork fillet on a bed of vegetables

Finely dice the garlic and sauté over low heat in 3 tablespoons of olive oil. Add the tomatoes and their liquid. Sauté over medium heat in an open, shallow pot or pan until the liquid has completely evaporated. Thinly slice the onions, strips the bell peppers, and slice the zucchini. Heat the remaining oil in a pot. First, sauté the onions until translucent, then add the strips of bell pepper and the zucchini. Cook in the uncovered pot until the liquid has evaporated. Season the vegetables with salt and pepper. Reduce the resulting liquid to a boil. Pluck the basil from the stems and chop. Stir into the tomato puree, then season the puree with salt, pepper, and sugar. Cut the pork fillet into 1 cm thick medallions and slightly flatten the cut surfaces. Heat the clarified butter in a pan until very hot and briefly sear the meat on both sides. Season with salt and pepper and set aside. Spread the vegetables on a baking sheet, place the medallions on top, and spread the tomato puree evenly over them. Coarsely grate the Parmesan and Gouda cheeses. Mix the Parmesan with the crème fraîche and place small heaps of it on the tomato puree using a teaspoon. Finally, sprinkle the Gouda cheese over the top and bake in the preheated oven until golden brown. Baking time: Electric oven at 200°C (400°F) on the middle shelf, about 20 minutes.