Cauliflower broccoli gratin with pork tenderloin

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Dab the meat dry and fry it in hot oil all around. Then fry over medium heat for 15 minutes. Season with salt and pepper. In the meantime, clean the cauliflower and broccoli, cut into florets and wash. Cook cauliflower for eight minutes and broccoli for five minutes in boiling salted water.

2. 2

   Clean the chanterelles, wash and pat dry. Cut them into small pieces if necessary. Remove meat from the pan. Briefly sauté the mushrooms in the cooking fat. Drain cabbage and let it drain well. For the sauce, stir the contents of the bag into 1/2 litre lukewarm water and bring to the boil while stirring. Let simmer at low heat for one minute. Grate cheese. Cut meat into slices. Place the cabbage florets and meat slices in a ring-shaped casserole dish.

3. 3

   For the sauce, stir the contents of the bag into 1/2 litre lukewarm water and bring to the boil while stirring. Let simmer at low heat for one minute. Grate cheese. Cut meat into slices. Place the cabbage florets and meat slices in a ring-shaped casserole dish. Sprinkle with mushrooms, pour on the sauce and bake in a preheated oven (electric: 200 °C/ gas: level 3) for 15 to 20 minutes. Garnish with herbs

Nutrition Facts

KCAL
330 kcal

CARBS
13 g

FATS
19 g

PROTEINS
26 g