Pork fillet au gratin on ribbon noodle with Edelp
easy
60 mins
60 mins
Ingredients
- 2 Pork tenderloin (approx. 375 g each)
- 2 TABLESPOONS Oil
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 500 g Broccoli
- 250 g ribbon noodles
- 4 Tomatoes
- 75 g blue cheese
- 250 ml Vegetable broth (instant)
- 125 ml Milk
- 1/2 (125 ml) Cup of whipped cream
- 30 g Flour
- 30 g Butter or margarine
- 50 g grated gouda cheese
- 1/2 bunch Chives
Directions
- 1
Wash the meat and dab dry. Heat the oil in a pan and fry the meat for about 15 minutes while turning. Remove from the pan, season with salt and pepper and cut into slices. In the meantime, clean and wash the broccoli and cut the florets from the stalk. Dice the stalk.
- 2
Cook the broccoli vegetables in boiling salted water for about 12 minutes. Cook the pasta in boiling salted water for about 9 minutes. In the meantime clean, wash and slice the tomatoes. Dice cheese. Bring stock, milk, cream and diced cheese to the boil while stirring. Mix flour and fat with a fork to a dumpling. Stir several portions of the flour-butter dumpling into the liquid, season with salt and pepper. Mix pasta, broccoli and tomatoes, put into an ovenproof dish. Arrange slices of fillet on top, pour sauce over it and sprinkle with cheese. Bake in the preheated oven (electric: 200 °C / gas: level 3) for 20 minutes.
- 3
Stir several portions of the flour-butter dumpling into the liquid, season with salt and pepper. Mix pasta, broccoli and tomatoes, put into an ovenproof dish. Arrange slices of fillet on top, pour sauce over it and sprinkle with cheese. Bake in the preheated oven (electric: 200 °C / gas: level 3) for 20 minutes. In the meantime, wash the chives, dab dry and cut into small rolls. Serve gratin sprinkled with chives. Garnish as desired with a parsley leaf
Nutrition Facts
810 kcal
54 g
36 g
63 g
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