Camembert toasts au gratin

Name: Camembert toasts au gratin
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 4 discs Toast bread (approx. 25 g each); 1 (approx. 300 g) Meat tomato; 100 g Camembert; 3-4 Stem(s) Basil; 400 g Pork tenderloin; 7-10 Tbsp Salt; 1 TEASPOON Oil; 7-10 Tbsp Pepper from the mill

AUTHOR
Pat Ware

DIFFICULTY
very easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

4 discs Toast bread (approx. 25 g each)
1 (approx. 300 g) Meat tomato
100 g Camembert
3-4 Stem(s) Basil
400 g Pork tenderloin
7-10 Tbsp Salt
1 TEASPOON Oil
7-10 Tbsp Pepper from the mill

Directions

1
Toast bread in the toaster until golden brown. Wash the tomato, grate dry and cut into slices. Cut cheese into 4 slices. Wash basil, shake dry and scrape leaves off the stalks.
2
Wash the fillet, dab dry and cut into 8 medallions weighing about 50 g. Season with salt. Brush a grill pan with oil. Fry medallions in the hot pan for 1-2 minutes on each side. Take them out and season with pepper.
3
Cover a slice of toast with 2 slices of tomatoes, 2 medallions and a slice of cheese. Cover the rest of the toast in the same way. Gratinate in the preheated oven on the grill step (240 °C) for about 2 minutes until the cheese melts.
4
Garnish ready-baked toasts with basil.