Pork with onions mousse and baked tomato

200
3
2
30
40
20
30
10
30
3
10
80
10
20
10


50
2,8
2,9
5,7
30

Pork to pepper, strew spice for pork, to fry up to half-ready, to cut on medallions, to lay out a fan, on pork to pour mousse, on it grated cheese, to bake in an oven up to golden color together with tomato (at a tomato to cut off third with top to remove a core, tomatoes to fry with feathers of an onions, and this weight, with grated cheese - stuff a tomato to cover cap, do not overlook to salt and pepper). Salad to tear, mix with slice a tomato and splint pepper, feathers of an onions, to fill with oil and salt with pepper. To lay out as shown in a picture.
Onions mousse: an onions fry to add the others ingredients, evaporate there is some water, weight to punch in a blender up to a homogeneous consistence.