Prepare the Pork Loin: Preheat your oven to 180°C (350°F).

Slice the pork loin into medallions, about 1 inch thick. Season each medallion with salt, black pepper, paprika, and garlic powder on both sides.

Heat 1 tablespoon of vegetable oil in a skillet over medium-high heat. Sear the pork medallions for about 2-3 minutes on each side, until they develop a golden-brown crust. The pork does not need to be fully cooked at this stage since it will finish cooking in the oven. Once seared, transfer the pork to a baking dish.

Prepare the Mushrooms and Tomatoes: In the same skillet, add another tablespoon of oil and sauté the sliced mushrooms over medium heat for 4-5 minutes, until they soften and release their moisture. Season lightly with salt and pepper. Once cooked, remove the mushrooms from the skillet and set them aside.

Slice the tomatoes into rounds and set them aside as well.

Assemble the Dish: In the baking dish with the pork medallions, layer the sautéed mushrooms over the top of the pork. Then, arrange the sliced tomatoes on top of the mushrooms, covering the pork evenly.

Pour the 0.5 cups of 20% cream over the pork, mushrooms, and tomatoes. The cream will provide a rich, creamy sauce as the dish bakes.

Add Mozzarella: Grate the mozzarella cheese and sprinkle it evenly over the top of the dish. The cheese will melt beautifully and create a golden, bubbly topping.

Bake: Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the pork is fully cooked (reaching an internal temperature of 145°F or 63°C), and the cheese is melted and golden brown.

If the cheese isn’t browning as much as you’d like, you can switch the oven to broil for the last 2-3 minutes to get a golden, crispy top.

Garnish and Serve: Once the dish is done, remove it from the oven and let it rest for 5 minutes. Garnish with freshly chopped green onions before serving for a pop of color and freshness.

Serve the pork medallions with the creamy mushroom and tomato sauce alongside your favorite side dishes.