Pork medallions with tomato sauce and pasta

Ingredients for 4 servings:

• 650 g pork fillet(s)
• 2 garlic cloves (finely diced)
• 2 onions (finely diced)
• 250 ml vegetable stock
• 1 bunch basil (finely chopped)
• 130 g cream cheese
• 4 tomatoes (sliced)
• 600 g tomatoes, chopped
• 1 tbsp balsamic vinegar
• 1 chili pepper(s), if desired (finely chopped)
• ½ tsp Dijon mustard
• ½ tsp sugar
• 1 tbsp oil
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

Cut the fillet into 8 slices. Heat oil in a pan, season the fillets with salt and pepper, and sear briefly on both sides. Place the fillets in a baking dish. Sauté the onion and garlic in the pan juices and deglaze with the vegetable stock. Add the chopped tomatoes and chili, season with salt, pepper, sugar, and balsamic vinegar, and simmer for about 20 minutes. Season the cream cheese with mustard and half of the basil, salt, and pepper to taste. Place the tomato slices on the fillets, spread the basil and cream cheese on top, and bake in a preheated oven at 220°C for 10 minutes. Mix the resulting meat juices with the remaining basil and add to the tomato sauce. Serve the pasta with the fillets and tomato sauce.