Lightning gratin with Brussels sprouts & filet

Name: Lightning gratin with Brussels sprouts & filet
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 600 g Pork tenderloin; 2 TABLESPOONS Oil; 7-10 Tbsp salt, pepper; 1 Onion; 400 g Whipped cream; 450 g TK Brussels sprouts; 1 washer White bread; 25 g grated cheese 2 tablespoons butter; 1 TABLESPOON frozen parsley

AUTHOR
Leta Marks

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

600 g Pork tenderloin
2 TABLESPOONS Oil
7-10 Tbsp salt, pepper
1 Onion
400 g Whipped cream
450 g TK Brussels sprouts
1 washer White bread
25 g grated cheese 2 tablespoons butter
1 TABLESPOON frozen parsley

Directions

1
Cut the fillet into 4 pieces. Fry in hot oil all around for about 5 minutes. Season with salt and pepper and take out. Preheat oven (electric cooker: 225 °C/circulating air: 200 °C/gas: see manufacturer)
2
Add cream and frozen Brussels sprouts, bring to the boil. Cover and cook for about 10 minutes.
3
Put the Brussels sprouts together with sauce and fillet in an ovenproof dish. Crumble bread over it, sprinkle with cheese. Spread butter in flakes on top. Bake in the oven for about 10 minutes. Sprinkle with parsley.