Pork Fillet – Potato – Gratin with Pear
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 600 g potato (s)
- 1 onion (s)
- 2 tablespoon butter
- 1 tablespoon flour
- 0.25 liter ¼ milk
- 1 teaspoon vegetable stock, grained
- 150 g Goronzola
- salt and pepper
- nutmeg
- marjoram
- 5 slices bacon
- 500 g pork fillet (s)
- 1 pear (s)
Print Recipe
Pin Recipe Instructions
- Boil jacket potatoes and allow to cool.
- Dice the onion and fry in a saucepan with a tablespoon of butter until translucent. Add the flour and sweat. Pour in the milk and a little water (depending on how thick the sauce will be), stir in the stock and simmer for about five minutes, stirring frequently. Dice the Gorgonzola and stir into the sauce. Season to taste with salt, pepper and nutmeg.
- Cut the pork tenderloin into eight to ten medallions and sprinkle with marjoram. Halve the bacon slices lengthways and wrap half a slice of bacon around each medallion. Heat 1 tablespoon butter in a pan and fry the meat for a maximum of two minutes on each side. Season with pepper and a little salt.
- Cut the potatoes into slices and the pear into wedges. Layer both with the medallions in a greased baking dish and pour the sauce over them. Bake in a preheated oven at 200 degrees for about 20 minutes.
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