Pork medallions with bell peppers

Ingredients for 2 servings:

• 400 g pork fillet(s)
• 2 bell peppers
• 1 m.-sized onion(s)
• 12 black olives, pitted
• 1 garlic clove(s)
• 1 rosemary sprig(s)
• n. B. Mediterranean herbs of your choice
• some rapeseed oil or olive oil
• Fat for the mold
• salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Cut the pork fillet into approximately 8 medallions. Wash and trim the bell peppers, then cut into pieces or strips. Peel the onion and slice it into wedges. Drain the olives. Peel and halve the garlic clove. Rub a casserole dish (approx. 22 cm) with the garlic, then grease it. Preheat the oven to 200°C (top/bottom heat). Sauté the bell pepper and onion pieces in hot oil for approximately 3 minutes. Spread them in the casserole dish and season with the herbs. Mix with the olives. Briefly toss the rosemary and garlic in the pan, then remove from the pan. Briefly sear the meat on both sides, season with salt and pepper, and spread it over the bell peppers. Bake in the oven at 200°C (top/bottom heat) for 15 minutes. Serve with ciabatta, but also with rice or potato wedges.