Pork medallions in basil sauce

Ingredients for 6 servings:

• 1 cup of cream
• 1 pack of basil (frozen)
• ½ cup broth
• 2 pork fillets
• 2 tbsp tomato paste
• 2 tbsp olive oil
• 1 garlic clove(s), crushed
• pepper
• Salt
• 3 tomatoes, sliced
• 1 bunch basil, leaves picked
• 2 packs of mozzarella, sliced
• Clarified butter for frying

Instructions

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

well prepared for guests

Combine the cream, the basil packet, and broth in a small saucepan. Bring to a boil and reduce until about a third has evaporated (this takes about 10-15 minutes). Cut the pork tenderloin tips into slices about 1.5 to 2 cm thick. Flatten slightly and sear in hot clarified butter for about 1 minute on each side. Remove from the pan, then season with salt and pepper. Place the pieces of meat in a baking dish, but not too tightly, so there is still room for the sauce. Mix the tomato paste with olive oil, garlic cloves, pepper, and salt in a cup and brush the medallions with it. Top each medallion with a slice of tomato, a leaf of basil, and a slice of mozzarella. Pour the sauce around the medallions. Bake in a preheated oven at 180°C to 200°C for about 10-12 minutes. Serve immediately. Tip: If the dish is prepared and the sauce is therefore cold, let it bake a little longer.