Baked pork loin steak

Ingredients for 2 servings:

• 4 pork loin steaks
• 250 g date tomatoes (Mini San Marzano), alternatively normal San Marzano tomatoes
• 8 tsp, heaped Gouda, grated and frozen
• 1 tsp peppercorns, green, pickled, from the jar
• e.g. sea salt, alternatively table or iodized salt
• n. B. Pepper, green, from the mill
• some oil for frying

Instructions

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

Grate the cheese, if not already grated, and freeze. Peel the tomatoes. To do this, score each one lengthwise four times. Then place them in boiling water for about 30 seconds and then immediately in cold water. Peel off the skin. Take the meat out of the refrigerator for at least 30 minutes before processing. Wash and pat dry. Brown briefly and quickly on both sides in a pan with a little oil. Season with salt and freshly ground green pepper (not too much pepper). Make a small bowl out of aluminum foil and place the meat in it. The sides of the aluminum bowl should be right up against the meat, so that it is tightly wrapped and only open at the top. Halve the tomatoes lengthwise and arrange them on the meat, inside out. The meat should be completely covered. Sprinkle the green peppercorns and salt on top to taste. Spread 2 teaspoons of frozen cheese on each piece of meat. Place the meat in the air fryer and fry for approximately 5-10 minutes at 200°C, depending on the quality of the fryer, or alternatively, in a preheated oven at 200°C (top/bottom heat) on the middle rack. Serve with potatoes, rice, pasta, or spaetzle. Pretty much anything goes with vegetables, from asparagus to sauerkraut to broccoli.