Cut the pork tenderloin into thick medallions and sear them briefly on both sides in oil so that they get color, then set aside.
Bring the chunky tomatoes to the boil and season with salt, pepper, oregano and basil.
Cut the peppers and mushrooms into strips or slices, then fry them also until hot, season with salt and pepper. Put the vegetables in an ovenproof dish, pour the tomato sauce over them. Then salt and pepper the medallions and spread them on top. Sprinkle with cheese and bake in the oven for about 30 minutes at 200 degrees. Serve with baguette or Italian country bread.
Of course, depending on taste, you can use more or less vegetables or other spices.
