Summary

Ingredients

• 350 g broccoli
• 250 g carrot (s)
• 300 g leek
• 500 g pork fillet (s)
• 1 tablespoon mustard, medium hot
• 50 g clarified butter
• salt and pepper
• 250 g crème fraîche
• 200 g whipped cream
• 50 g Gouda

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Instructions

1. Divide the broccoli into small florets. Cut the carrots into sticks and the leek into rings. Pre-cook the carrots in boiling salted water for 8-10 minutes. Blanch the broccoli for 5 minutes, as well as the leek. Drain the vegetables.
2. Cut the pork tenderloin into thin slices and brush with mustard. Heat clarified butter in a pan and fry the meat in portions until crispy. Season with salt and pepper and set aside.
3. Layer the fillet and vegetables in a greased ovenproof dish. Season the vegetables with pepper. Beat the crème fraîche and cream until smooth. Stir in the cheese and season with salt and pepper. Spread over the meat and vegetables.
4. Bake in a preheated oven at 200 ° C top / bottom heat (convection 180 ° C) for about 25 minutes.