Pork fillet in tomato cream

Ingredients for 4 servings:

• 200 g pasta
• 800 g pork fillet(s)
• 250 g mushrooms
• 1 m.-sized onion(s)
• 1 garlic clove(s)
• 1 bunch of basil
• 2 tbsp oil
• 500 g tomatoes, pureed
• 200 g cherry tomatoes
• 5 tbsp cream
• 1 pinch(s) of sugar
• 2 tbsp sherry, dry
• 100 g cheese (grated raclette cheese)
• some rosemary
• salt and pepper
• Grease for the molds

Instructions

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

Cook the pasta in boiling salted water for about 6 minutes and then drain. Wash the pork fillet, pat dry, and cut into 12 slices. Trim and halve the mushrooms. Peel and finely dice the onion and garlic. Wash the herbs. Set aside some rosemary and basil for garnish. Pick off the rest and finely chop. Fry the fillets in batches in the hot oil for about 1 minute, turning occasionally. Season and remove. Brown the mushrooms in the frying fat, add the rosemary, onion, and garlic, and fry briefly. Deglaze with the passata and simmer slightly. Wash the cherry tomatoes, drain well, and halve them. Add the cream to the sauce and season with salt, pepper, sugar, and sherry. Add the meat, tomatoes, and basil. Grease 4 small baking dishes. Arrange the pasta in the dish. Place the pork fillet and sauce in the center. Sprinkle with cheese and bake in a preheated oven (200°C, fan oven: 175°C, gas mark 3) for 8-10 minutes. Garnish with the remaining rosemary and basil.