Pork fillet and carrot pan au gratin

Name: Pork fillet and carrot pan au gratin
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 600 g Carrots; 1 Onion; 2 TABLESPOONS Oil; 1/4 l Vegetable broth (instant); 1/4 l Milk; 100 g Gorgonzola cheese; 1-2 TABLESPOONS sauce thickener; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TEASPOON Lemon juice; 8 discs (50 g each) Pork tenderloin; 2 TABLESPOONS Pine nuts; 7-10 Tbsp Parsley

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

600 g Carrots
1 Onion
2 TABLESPOONS Oil
1/4 l Vegetable broth (instant)
1/4 l Milk
100 g Gorgonzola cheese
1-2 TABLESPOONS sauce thickener
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TEASPOON Lemon juice
8 discs (50 g each) Pork tenderloin
2 TABLESPOONS Pine nuts
7-10 Tbsp Parsley

Directions

1
Peel, wash and slice the carrots. Peel and finely chop the onion. Heat 1 tablespoon of oil in a saucepan and sauté the carrots and onion. Add 1/8 litre of stock, bring to the boil and cook for 5 minutes.
2
Bring the milk and the rest of the stock to the boil. Cut cheese into pieces and add to the milk while stirring. Stir in the sauce thickener. Season to taste with salt, pepper and lemon juice. Wash the meat and dab dry.
3
Heat 1 tablespoon of oil in a frying pan. Fry the meat for about 2 minutes on each side. Season with salt and pepper. Put carrots and meat in small ramekins. Spread sauce over them and sprinkle with pine nuts.
4
Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 10 minutes. Wash and coarsely chop parsley and sprinkle over the meat.