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
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.
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.
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.
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.