Pork tenderloin au gratin in bed of Brussels sprouts

Name: Pork tenderloin au gratin in bed of Brussels sprouts
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 2 Onions; 3-4 Tbsp Oil; 400 g Whipped cream; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 1 1/2 packs (450 g each) frozen Brussels sprouts; 600 g Pork tenderloin; 1 washer (25 g) White bread; 25 g Parmesan cheese; 20 g Butter; 3 Stem(s) Parsley

AUTHOR
Sheila Zhang

DIFFICULTY
very easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

2 Onions
3-4 Tbsp Oil
400 g Whipped cream
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
1 1/2 packs (450 g each) frozen Brussels sprouts
600 g Pork tenderloin
1 washer (25 g) White bread
25 g Parmesan cheese
20 g Butter
3 Stem(s) Parsley

Directions

1
Onions peel and chop finely. Heat 1-2 tablespoons of oil in a pot, fry the onions until transparent. Add cream, bring to the boil, season with salt, pepper and nutmeg. Put the sprouts into the boiling cream, bring to the boil, cover and cook for about 10 minutes.
2
Meanwhile wash the meat, dab dry and cut into 4 pieces. Heat 2 tablespoons of oil in a frying pan, fry the meat for about 8 minutes over a high to medium heat, turning it over. Season with salt and pepper
3
Finely crumble the bread. Grate cheese finely. Mix bread and cheese. Fill the sprouts in cream sauce into an ovenproof dish. Place meat on top and sprinkle with bread and cheese crumbs. Spread butter in flakes on top. Bake in a preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: see manufacturer) for approx. 15 minutes
4
Wash parsley, shake dry and chop finely. Remove the mould from the oven. Sprinkle meat and vegetables with parsley