Fillet of pork au gratin on tomatoes with Bianco



  • 600 g to 800 g fillet of pork
  • 2 large fleshy tomatoes
  • 2 stalks of basil
  • 300 g Bianco
  • salt
  • pepper
  • 2 tablespoons of garlic oil

Step 1
Wash the meat, dab it dry, remove any skin and tendons, cut into 12 slices, tenderize and then season with pepper. Fry the meat briefly on both sides in 1 tablespoon of garlic oil.

Step 2
Wash the tomatoes, cut them into 12 equal slices and fry them in the remaining frying fat. Put the sliced tomatoes into an ovenproof dish and sprinkle a few drops of the remaining oil over them.

Step 3
Wash the basil, shake it dry and lay some small leaves aside for the garnish, chop the rest coarsely and sprinkle part over the tomatoes.

Step 4
Lay one slice of meat over every slice of tomato. Cut the Bianco into slices, lay one slice over a slice of meat, then season lightly with salt and pepper. Bake in the oven at 150°C until the cheese melts. Take out of the oven, garnish with basil and arrange on plates, after seasoning lightly with salt and pepper once more according to taste.

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