Fried Potato Casserole with Pork Tenderloin and Tomato Salad
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 800 g pork fillet (s)
- 2 pts potato (s), fried potatoes (frozen)
- 250 g cheese (Gouda)
- 2 cups crème fraîche
- 3 onion (s)
- 3 tablespoon bacon, fatter
- 500 g tomato (s)
- 0.5 ½ bunch chives
- salt and pepper
- Garlic granules
- vinegar
- oil
Print Recipe
Pin Recipe Instructions
- Cut the meat if necessary, then marinate with the oil and other spices. Dice the bacon and onions, then leave the bacon in a hot pan and fry the onions, add the potatoes and fry until golden.
- In the meantime, grate the Gouda cheese and mix it with the creme fraiche. Mix the finished fried potatoes with 2/3 of the cheese mixture and cover in the oven at 225 ° C for 10-15 minutes. Meanwhile, sear the meat until it is crispy, after the 15 minutes place the meat on the casserole and put it in the oven for another 15 minutes. Then spread over the meat of the remaining cheese mixture and leave in the oven for another 5-10 minutes. Then turn off the oven and let the casserole rest a little longer.
- Cut the tomatoes into small pieces, dice the onions. Then mix the two together. Add a few drops of oil and a little vinegar to taste. Season to taste with salt, pepper and garlic granules. Garnish with the chives at the end.
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