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

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.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.