Summary

Ingredients

• 500 g pork fillet (s)
• 2 tablespoon mustard, medium hot
• 2 tablespoons oil
• salt and pepper
• 400 g broccoli
• 250 g carrot (s)
• 300 g leeks
• 250 g crème fraîche
• 5 tablespoon milk
• 50 g Gouda, rated

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Instructions

1. Cut the pork fillet into slices approx. 1/2 cm thick, season with salt, pepper and brush with mustard. Heat the oil in the pan and fry the medallions in it until crispy, remove and set aside, covered.
2. Remove the stalk from broccoli and cut into florets. Clean the carrots and cut into pieces approx. 5 cm long, halve or quarter them depending on the thickness of the carrots. Cut the leek into rings. Blanch all vegetables separately in salted water.
3. Place the pork fillet and the vegetables next to each other in strips in the gratin dish. Mix the crème fraîche, milk and cheese, season with salt and pepper and spread over the gratin. Bake in the oven preheated to 200 ° C for approx. 25 minutes.