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Print Recipe
Gratin of Fillet of Pork and Vegetables Recipe
Ah, summer! Of course, especially now you want something quick and tasty, easy and joyful, because there are so many wonderful possibilities, which need our energy! This recipe will fulfill these desires, feed the family and guests!
Prep Time 5 minutes
Cook Time 30 minutes
Servings
Ingredients
Prep Time 5 minutes
Cook Time 30 minutes
Servings
Ingredients
Instructions
  1. Wash pork fillet, dry with paper towels, remove external tendons and films with a sharp knife. Cut into thick pieces of 4 cm. Then cut each piece in the middle, but not until the end, and deploy, like a butterfly.
    Wash pork fillet, dry with paper towels, remove external tendons and films with a sharp knife. Cut into thick pieces of 4 cm. Then cut each piece in the middle, but not until the end, and deploy, like a butterfly.
  2. Proper frying fillet-is 99% of the success of Your dish!Meat cut into steaks is not recommended to be salted before frying, otherwise the salt will pull all the juices from the meat, and it will not be as soft as we would like. So, pepper the meat on both sides.
    Proper frying fillet-is 99% of the success of Your dish!Meat cut into steaks is not recommended to be salted before frying, otherwise the salt will pull all the juices from the meat, and it will not be as soft as we would like. So, pepper the meat on both sides.
  3. Do not rush to put the meat in the pan! Heat the pan itself first (hold your hand over the surface and you will feel the heat), then add a mixture of 2 types of oils and let the oils warm up! As soon as you see boiling bubbles of butter, immediately spread the prepared steaks, BUT - not all at once! There should be space between the meat. Cook the meat on each side for 3 mins For a fillet this time, enough. Salt only now, but already fried side! Cooked meat on a platter and cover with foil (pot with lid), fry until the second portion and go. preparatory work.
     Do not rush to put the meat in the pan!
Heat the pan itself first (hold your hand over the surface and you will feel the heat), then add a mixture of 2 types of oils and let the oils warm up! As soon as you see boiling bubbles of butter, immediately spread the prepared steaks, BUT - not all at once! There should be space between the meat. Cook the meat on each side for 3 mins For a fillet this time, enough. Salt only now, but already fried side!
Cooked meat on a platter and cover with foil (pot with lid), fry until the second portion and go. preparatory work.
  4. On the remaining fat and meat juice stand out quickly fry sliced tomatoes on both sides (tomatoes should be sweet!)
    On the remaining fat and meat juice stand out quickly fry sliced tomatoes on both sides (tomatoes should be sweet!)
  5. Pre-boiled in their skins peel the potatoes (the young can not be cleaned), salt sea salt and add the rosemary needles.
    Pre-boiled in their skins peel the potatoes (the young can not be cleaned), salt sea salt and add the rosemary needles.
  6. In a large baking dish put the fried warm fillet, between it-fried tomatoes, spread the potatoes on top and sprinkle with dried red sweet paprika.
    In a large baking dish put the fried warm fillet, between it-fried tomatoes, spread the potatoes on top and sprinkle with dried red sweet paprika.
  7. Top with hard cheese, cut into thin strips.
    Top with hard cheese, cut into thin strips.
  8. Gratify in preheated to 220*C oven on the top shelf (heat - top) for about 10 min., before melting and easy change of cheese color. Bon appetit! Let all of you will be delicious and there is more time to communicate with family and friends!
    Gratify in preheated to 220*C oven on the top shelf (heat - top) for about 10 min., before melting and easy change of cheese color. Bon appetit! Let all of you will be delicious and there is more time to communicate with family and friends!

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