Pork Tenderloin – Potato – Gratin
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 5 large potatoes, (approx. 800 g)
- 600 g pork fillet (s)
- 1 tablespoon oil
- salt
- pepper
- 1 medium onion (s)
- 100 g whipped cream
- 1 tablespoon vegetable stock, instant
- 2 tablespoon sauce thickener, lighter
- 100 g cheese, (Gouda)
- some thyme
Print Recipe
Pin Recipe Instructions
- Wash the potatoes, cover and cook in water for about 25 minutes.
- Wash the meat, pat dry and cut into medallions (1.5-2 cm thick slices).
- Heat oil in a pan. Fry the meat vigorously on both sides, remove. Season the fillet with salt and pepper. Peel the onion and cut into fine cubes. Fry the onion in the hot frying fat.
- Deglaze with 400 ml of water and cream. Bring to the boil and stir in the broth. Bring to the boil, stir in the sauce thickener and simmer a little. Season to taste with salt and pepper.
- Grease a baking dish. Finely grate the cheese. Drain, peel and cut the potatoes into thick slices. Layer alternately with fillet in the form. Pour the sauce over it and sprinkle with cheese. Sprinkle the potato gratin with thyme. Gratinate in a hot oven (electric stove: 200 ° C, convection: 175 ° C, gas: level 3) for about 10 minutes.
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