Peach Gratin with Pork Tenderloin
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 800 g pork fillet (s)
- 1 can peach (s), halved
- 250 g cheese (medieval Gouda), rated
- 400 g crème fraîche
- 1 tablespoon sauce thickener, light
- 2 tablespoon marjoram
- salt and pepper
- olive oil
Print Recipe
Pin Recipe Instructions
- Cut the fillet crosswise into 3 cm thick slices, press flat and fry in the oil for about 1 minute on each side, seasoning well with salt and pepper. and then place them side by side in a baking dish. Drain the peaches and collect the juice, place the peach halves on top of the fillets (they don`t all need to be covered).
- Sauce:
- Bring the creme fraich to the boil with 1/4 liter of the peach juice from the peach halves (if juice is not enough, peach juice from the bottle can also be used), stir in the sauce thickener, add the marjoram, season with salt and pepper and stir in 2/3 of the cheese.
- Final:
- Now pour the sauce over the meat with the peach halves and the
- Scatter the rest of the cheese on top.
- Bake the whole thing in the preheated oven at 200 degrees (convection) on the middle shelf for about 15 to 20 minutes.
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