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Pork with mayonnaise, tomatoes, champignons and cheese

Baked Pork with Mayonnaise, Tomatoes, Mushrooms, and Cheese

Tasty, hearty meat for your table! This is one of the quickest and most delicious ways to make lunch or dinner, and the hands-on time is minimal. You can even serve this meat as a hot main at a holiday table.

Julia M.

Recipe author

Pork with mayonnaise, tomatoes, champignons and cheese

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Composition / ingredients

Servings:

Pork

700

Mayonnaise

Tomatoes

Canned mushrooms

200

Hard cheese

150

Salt

Dried spices

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 39 % 12 g

Fats 58 % 18 g

Carbohydrates 3 % 1 g

211 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

To bake this meat, gather all the ingredients. Boneless pork loin is convenient here — it slices cleanly into portions. The mushrooms can be canned or fresh, or you can use wild mushrooms instead. Use a hard cheese so it's easy to grate. Wash the tomatoes ahead of time.
Step 2:

Cut the pork into portions about 3/4 inch (1.5–2 cm) thick. There's no need to trim the fat — it keeps the dish juicy. To make the meat easier to cut, you can chill it in the freezer for a bit, but don't let it freeze solid, or it'll lose a lot of juice as it thaws.
Step 3:

Cover the pieces with plastic wrap and pound them with a meat mallet. Why the plastic wrap? It keeps the edges from tearing and stops the meat from spattering as you pound.
Step 4:

Line a baking sheet with parchment paper and lay the pounded meat on it. It's best not to use foil to line the sheet, since it tends to stick to the finished dish.
Step 5:

Sprinkle each piece of meat with a little salt and spices. Brush with a small amount of mayonnaise — it soaks into the meat as it bakes and makes it juicier and more tender. You can use sour cream instead of mayonnaise.
Step 6:

Slice the canned mushrooms and the tomatoes. Layer the mushrooms over the meat, then the tomatoes.
Step 7:

Grate the cheese on the coarse side of a grater and pile it generously on each piece of meat. Put the sheet into an oven preheated to 375°F (190°C) for 30–40 minutes. Go by your own oven.
Step 8:

As it bakes, the excess juices cook off and reduce a little on the sheet. The cheese melts completely and browns slightly. Take the finished dish out of the oven and plate it.
Step 9:

Serve hot. You can round out the dish with a side and any sauce you like. Enjoy!