Pork tenderloin au gratin

Name: Pork tenderloin au gratin
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 600-750 g green beans; 7-10 Tbsp salt, white pepper; 2 (approx. 600 g) Pork fillets; 1 TABLESPOON Oil; 2 medium-sized onions; 150 g cherry tomatoes; 150 ml Milk; 2 Bag "Preparation for Sauce Hollandaise"; 100 g + approx. 1/2 teaspoon butter; 80-100 g blue cheese (e.g. Gorgonzola); 1 heaped tablespoons of grated Gouda; 7-10 Tbsp some marjoram

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

600-750 g green beans
7-10 Tbsp salt, white pepper
2 (approx. 600 g) Pork fillets
1 TABLESPOON Oil
2 medium-sized onions
150 g cherry tomatoes
150 ml Milk
2 Bag "Preparation for Sauce Hollandaise"
100 g + approx. 1/2 teaspoon butter
80-100 g blue cheese (e.g. Gorgonzola)
1 heaped tablespoons of grated Gouda
7-10 Tbsp some marjoram

Directions

1
Clean, wash and possibly halve the beans. Then stew them covered in little boiling salted water for 15-20 minutes. Drain well
2
Wash the fillets if necessary, dab dry. Season and fry thoroughly in hot oil all around. Fry over medium heat for about 15 minutes. Take out
3
In the meantime peel and roughly dice the onions. Wash and possibly halve the tomatoes. Sauté onions in hot frying fat. Add tomatoes and beans and steam for about 2 minutes. Seasoning
4
For both bags of Hollandaise heat 1/4 l of water and milk (in total more liquid than indicated on the package). Stir in sauce powder, bring to the boil. Dice 100 g butter (less than indicated on the package). Stir in little by little. Crumble the blue cheese, add to the sauce and melt while stirring
5
Cut the fillets into slices. Spread vegetables in a greased fireproof dish and place meat on top. Pour the sauce over it and sprinkle with Gouda. Bake in the preheated oven (electric oven: 200 °C/circulating air: 175 °C/gas: level 3) for 15-20 minutes. Remove and garnish with marjoram. Served with: Boiled potatoes
6
Drink: cool beer, e.g. Pils