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🍽️ Roast Vegetables with Pan-Seared Pork Fillet

250 kcal · 30 min · 4 servings

Ingredients

• 2 Zucchini
• 1 Eggplant
• 5 Tomatoes
• 2 Red Onions
• 3 Garlic Cloves
• 3 Sprigs Thyme
• 1 Bunch Basil
• 1 Tbsp Olive Oil
• 1 tsp Butter
• 400 g Pork Fillet
• Salt
• Pepper
• 40 g Parmesan (1 Piece)

Instructions

1. 1. Thoroughly wash the zucchini and the eggplant.
2. 2. Cut the zucchini and the eggplant into small cubes.
3. 3. Wash the tomatoes and remove the hard stem attachments.
4. 4. Cut the tomatoes into eight equal pieces.
5. 5. Peel the onions.
6. 6. Cut the onions into eight pieces as well.
7. 7. Peel the garlic.
8. 8. Dice the garlic very finely.
9. 9. Wash the thyme and basil sprigs.
10. 10. Shake the herbs dry.
11. 11. Finely chop the leaves from the thyme and basil.
12. 12. Mix the cut vegetables with the chopped herbs in a bowl.
13. 13. Preheat the oven to 200 degrees (180 degrees with fan or gas level 3).
14. 14. Take a casserole dish and brush it with one teaspoon of olive oil.
15. 15. Place the vegetable-herb mixture into the casserole dish.
16. 16. Drizzle the remaining olive oil over the vegetables.
17. 17. Place the casserole dish in the preheated oven.
18. 18. Cook the vegetables for 15 minutes.
19. 19. In the meantime, take a frying pan and melt some butter in it.
20. 20. Cut the pork fillet into slices 2 to 3 centimeters thick.
21. 21. Season the meat slices with salt and pepper.
22. 22. Sear the meat quickly in the hot pan until golden brown on all sides.
23. 23. Take the casserole dish out of the oven.
24. 24. Stir the vegetables in the casserole dish once.
25. 25. Place the seared meat slices on top of the vegetables.
26. 26. Grate parmesan cheese over the meat and vegetables.
27. 27. Place the casserole dish back into the oven.
28. 28. Cook the dish for another 10 to 15 minutes until it is done.

Nutrition per serving

• kcal: 250
• Protein: 28 g · Fett/Fat: 11 g · Carbs: 7 g