Summary

Ingredients

• 500 g carrot (s)
• 600 g kohlrabi
• salt and pepper
• 600 g pork fillet (s)
• 1 tablespoon clarified butter
• 3 egg (s)
• 200 g cream
• some clarified butter, for the shape
• 6 stalk / s basil
• 3 tablespoon butter, soft
• 0.5 ½ lemon (s), organic, remove the zest it

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Instructions

1. Preheat the oven to 175 degrees.
2. Peel, wash and slice the carrots. Clean, peel, wash, halve and slice the kohlrabi. Sauté the vegetables separately in a little boiling salted water, covered, for 10 minutes. Then drain well.
3. Heat 1 tablespoon clarified butter in a pan. Pat the pork tenderloin dry and fry it vigorously in clarified butter. Season with salt and pepper and remove from the pan.
4. Whisk eggs and cream together, season well with salt and pepper. Grease a large baking dish with a little clarified butter and layer the vegetables separately like a roof tile. Place the pork fillet in the middle and pour the egg cream over it. Bake in the preheated oven for 25 minutes.
5. Wash the basil and cut into coarse strips. Mix with butter, lemon zest, salt and pepper. Take the gratin out of the oven. Slice the pork tenderloin and put it back on the gratin. Spread the basil butter in flakes on top. Bake for another 10 minutes.
6. Mashed potatoes and a cool white wine go well with this!