Fillet from the oven

Ingredients for 4 servings:

• 500 g potatoes
• 2 onions
• 4 tbsp olive oil
• salt and pepper
• 4 slices of pork fillet (160 g each)
• 20 cherry tomatoes
• 3 sprigs of thyme
• 3 sprigs rosemary
• 150 ml meat broth
• Olive oil for drizzling

Instructions

Working time approx. 50 minutes; Total time approx. 50 minutes

Wash, peel, and slice the potatoes very thinly. Cut the onions into thin strips and toss both with 2 tablespoons of oil, season with salt, and pepper. Line the bottom of a small roasting pan or casserole dish with the potato mixture. Cook in a preheated oven at 200°C (top/bottom heat, fan: 180°C) on the second rack from the bottom for 15 minutes. After 10 minutes, season the pork fillets with salt and pepper. Heat 2 tablespoons of oil in a pan, sear the meat all over, and remove. Briefly sear the cherry tomatoes in the pan, season with salt and pepper. Spread the meat, tomatoes, and herbs over the potato mixture. Pour in the broth and cook in the oven for another 15 minutes. Serve drizzled with olive oil.