Potato and pork loin gratin in bacon and tomato cream

Ingredients for 6 servings:

• 1 ¼ kg potatoes
• 3 pork fillets (approx. 330 g each)
• 3 tbsp oil
• Salt
• pepper
• 1 onion(s)
• 125 g smoked streaky bacon, diced
• 1 tbsp tomato paste
• 1 tbsp dried Italian herbs
• 500 g tomatoes, chopped
• 150 ml vegetable stock
• 50 g whipped cream
• Paprika powder, sweet
• 75 g cheese (Gouda cheese)
• 1 sprig(s) rosemary
• Oregano, for garnishing
• Fat, for the shape

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

Wash the potatoes thoroughly and cook in boiling water for about 25 minutes. Drain, rinse, peel, let cool slightly and slice. Meanwhile, wash the meat and pat dry. Heat 2-3 tablespoons of oil in a large pan and fry the meat vigorously on all sides for about 12 minutes. Season with salt and pepper, remove from the pan and let rest for about 10 minutes. Peel and finely dice the onion. Add the bacon cubes to the pan and fry. Remove about 1 tablespoon. Add 1 tablespoon of oil to the pan, add the onion and sauté until translucent, stirring occasionally. Add the tomato paste and herbs and sweat briefly. Deglaze with tomatoes, stock and cream. Season with salt, pepper and paprika. Bring to a boil and simmer for about 5 minutes. Grate the cheese. Wash the rosemary, shake dry and pluck the needles from the sprigs. Place just under 1/3 of the potato slices in a greased casserole dish. Arrange the remaining potato slices close together in a fan shape around the edge of the casserole dish. Slice the meat. Arrange it in the center of the casserole dish. Pour the sauce evenly over the meat. Sprinkle with rosemary. Sprinkle with cheese and arrange the ham cubes on top. Bake in a preheated oven (electric oven: 200°C/ fan oven: 175°C/ gas mark 3) for 20–25 minutes. Remove from the oven and garnish with oregano.