Baked spicy pork with tomatoes, cheese and mushrooms
4 servings
60 minutes
Baked spicy pork under tomatoes, cheese, and mushrooms is a dish that combines rich meat flavor with the spiciness of seasonings and the tenderness of melted cheese. The European roots of the recipe can be traced in the traditions of baking meat with vegetables and cheese, creating a harmony of textures and aromas. Juicy meat infused with garlic notes becomes especially tender after baking, while mushrooms add a subtle earthy touch. Tomatoes provide freshness, and cheese forms an appetizing crust. The dish is perfect for a festive dinner or cozy family lunch, especially when paired with a glass of red wine and fresh bread. Serving it hot with aromatic juice makes each portion rich and unforgettable.
1
We stuff the pork tenderloin (escalope, or whatever you like) with thin slices of garlic. I used one clove cut into 4-5 slices for one piece.
- Garlic: 1 head
2
Sprinkle with a mixture of peppers and salt on both sides.
- Mix of peppers: to taste
- Salt: to taste
3
Grate cheese and raw champignons on a grater (if the grater is fine, you can cut them into thin strips). Mix them together. You can add a little mayonnaise for binding. Those who don't like mayonnaise can skip it — everything will melt anyway.
- Cheese: 200 g
- Fresh champignons: 200 g
4
We cut the tomatoes into slices about five millimeters thick. We don't skimp — the thicker the slice, the juicier it will be.
- Tomatoes: 200 g
5
Place the meat on a baking sheet lined with foil greased with vegetable oil. Create symbolic edges with the foil to prevent juice and melted cheese from leaking out. Carefully place tomato slices on top of the meat. Spread a mixture of cheese and mushrooms, a couple of centimeters thick, over the tomatoes, and distribute any remaining mixture around.
- Pork: 500 g
- Tomatoes: 200 g
- Cheese: 200 g
- Fresh champignons: 200 g
6
Send to the oven at 200 degrees for 30 minutes. The main thing is not to overcook.