Pork fillets with mustard crust on a Mediterranean gnocchi and vegetable bed

Ingredients for 4 servings:

• 60 g butter
• 70 g breadcrumbs
• 1 tbsp oat flakes, wholegrain, or a little more if necessary, up to 2 tbsp
• 1 egg(s)
• 3 tsp mustard
• n. B. herbs, frozen
• 2 pork fillets (300 g each)
• 250 g cocktail tomatoes
• 1 bell pepper(s) or 1 – 2 fennel bulbs
• 1 small leek(s)
• 1 small zucchini
• 1 onion(s), diced
• 2 cloves garlic, finely diced
• 200 ml vegetable broth, warm
• 2 tbsp olive oil
• 3 sprigs of rosemary or herbs de Provence
• e.g. salt and pepper
• 400 g gnocchi from the refrigerated section

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

Here, everything cooks together in one dish. It’s quick to prepare because the meat doesn’t need to be seared.

Season the pork fillets whole with pepper and salt. Combine the butter, breadcrumbs, oats, frozen herbs, egg, and mustard and spread over the fillets. Preheat oven to 190°C (170°C fan-assisted oven). Clean all vegetables and chop into bite-sized pieces. Mix with oil, broth, herbs, and pepper, then transfer to a tall, ovenproof dish with a lid (approx. 3 liters capacity). Place the fillets on top. Cover and cook for about 25 minutes. Remove the fillets from the vegetables. Add the gnocchi to the vegetables and mix. Return the meat to the pan. Cook uncovered for another 15-20 minutes.