Pork fillet topped with feta cheese

Ingredients for 4 servings:

• 1 pork fillet(s)
• 4 bell peppers, mixed
• 2 zucchinis
• 2 cups of crème fraîche
• 1 clove(s) garlic
• 100 g sheep’s cheese
• Rapeseed oil with butter flavor
• salt and pepper
• Garlic granules

Instructions

Working time approx. 20 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 15 minutes

Cut the zucchini into 5 mm thick slices, sprinkle with salt and garlic granules, and arrange on a large plate. After about 30 minutes, absorb any excess water with a paper towel. In the meantime, cut the bell peppers into small pieces and clean the fillet. Heat butter-flavored rapeseed oil in a large pan and fry the zucchini slices until lightly browned. Meanwhile, sauté the bell peppers in a second pan for about 5 minutes. Add the zucchini to the bell peppers and keep warm in the pan (simply turn off the stove). Brown the pork fillet in one piece, season with pepper and salt. Now transfer the vegetables to a baking dish and preheat the oven to 220 °C (top/bottom heat). Cut the fillet into about 8 to 10 slices and arrange them on top of the vegetables. Bring the crème fraîche to a boil in the juices from the fillet and add the crushed garlic. Now spread the crème fraîche sauce evenly over the meat and crumble the feta cheese over it. Place the casserole dish uncovered in the hot oven and bake for about 15 minutes. Serve with boil-in-the-bag rice for 8 minutes.