Pork Tenderloin Gratinated with Parmesan Cheese

For pork tenderloin gratinated with parmesan, chop the garlic. Hold tomatoes briefly in boiling water, peel and dice finely.

Finely chop the onion, cut the bacon into small cubes and finely chop the thyme, oregano and parsley. Mix the eggs well with the egg yolk, Parmesan cheese and breadcrumbs.

Cut pork tenderloin into 2 cm thick medallions, flatten slightly and season with salt and pepper.

For the sauce, heat oil in a pan, fry bacon a little, add onion and fry until light. Add garlic, tomato paste, salt, pepper, thyme and oregano and fry.

Finally, add the diced tomatoes, pour some soup and let the sauce simmer gently for a few minutes, stir in the parsley.

Heat oil with butter in a pan, add the medallions, sear briefly on both sides and place on a lightly greased tray.

Brush with the cheese-egg mixture and bake in the preheated oven at 200 degrees convection oven for about 10 minutes. The pork fillets should still be slightly pink inside.

Serve the pork fillets with sauce. As a side dish I serve semolina cookies and salad.

Preparation Tip:

For the calorie-conscious, the pork tenderloin can be served with vegetables steamed until al dente.

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