Pork Tenderloin on Bed Of Vegetables
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Cook Time | 45 mins |
| Total Time | 1 hr 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 600 g pork tenderloin (s), sliced
- 2 kg mixed vegetables (e.g. carrots, leek, fennel, kohlrabi, cauliflower, bell pepper, zucchini, potatoes etc.
- 200 g mushrooms
- 250 g Goronzola, or other blue cheese, or rated cheese your choice
- 50 g butter
- 50 grams flour
- 0.25 liter ¼ vegetable stock
- 0.25 liter ¼ milk
- salt and pepper
- nutmeg
- Paprika powder
- Curry powder
Print Recipe
Pin Recipe Instructions
- Clean the vegetables, cut into larger pieces and cook separately in salted water until they are firm to the bite.
- Season the pork fillet slices with salt and pepper - if you also want some curry or paprika - and fry them briefly, never cook them through.
- For the sauce, melt the butter in a saucepan and roast the flour until golden yellow while stirring. Pour in the broth slowly, stirring constantly. Bring the sauce to the boil and keep stirring until smooth. Cover and simmer over low heat for about 5 minutes.
- Now add the milk and the grated cheese or the gorgonzola cut into small cubes and heat while stirring until the cheese has completely dissolved. Season the sauce with salt, pepper and nutmeg.
- Layer the vegetables in a baking dish and place the fried pork fillet slices on top. Distribute the sauce evenly on the meat and vegetables and place in the oven preheated to 200 ° C top / bottom heat, bake for about 30 minutes until everything is lightly golden brown.
- There is also white bread and salad or if there are no potatoes in the casserole, you can also make potatoes.
- The dish is ideal for celebrations. Vegetables, meat and sauce can be prepared a day in advance and layered in the baking dish and then baked the next day. The baking time is then extended to approx. 45 minutes, since the vegetables and meat are then cold.
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