Baked pork fillet with tagliatelle and zucchini sauce

Ingredients for 2 servings:

• ½ pork fillet(s)
• 6 large tomatoes, ripe
• 1 m.-sized onion(s)
• 2 cloves garlic, possibly more
• 6 leaves of fresh basil
• 1 mozzarella
• 200 g tagliatelle pasta
• 1 small zucchini
• 1 tbsp olive oil
• 1 dash of cream
• Oil for the mold
• salt and pepper

Instructions

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

First, cut the pork fillet into medallions and sear briefly but vigorously on each side. Place the seared fillet pieces in a greased dish. Then score the tomatoes, briefly place them in boiling water (about 1 minute), and then peel them. Hollow out the peeled tomatoes and dice the firmer part of the tomatoes. Dice the onion and finely chop the garlic. Sauté the onion and garlic in plenty of olive oil, then add the tomatoes. Bring to a simmer over low heat, season well with salt and pepper. Place the basil leaves on the fillets, then the tomato sauce and a few more slices of mozzarella (not too many, a few spots are enough). Bake all this at about 180-200 degrees Celsius for half an hour. Meanwhile, cook the pasta. Just before it’s al dente (about 2 minutes), dice the zucchini and add it to the pasta water. Drain the pasta and zucchini and return them to the pot. Season generously with salt, add a splash (or two) of cream, and heat through while stirring.