Pork tenderloin au gratin in carrot-broccoli bed

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Clean and wash the broccoli and cut off the florets. Peel and slice the stems if necessary. Clean, wash and slice carrots diagonally. Wash the meat and dab dry with kitchen paper. Heat oil in a pan, add pork tenderloin and fry on all sides. Then fry over medium heat for approx. 20 minutes, turning over.

2. 2

   In the meantime, put broccoli in boiling salted water and cook for about 10 minutes. Steam carrots in little boiling salted water for 6-8 minutes. Meanwhile peel and finely dice the onion. Cut cheese into pieces. Heat fat in a pot, fry onions in it until transparent, dust with flour and add stock and cream while stirring. Bring to the boil, melt half of the cheese while stirring. Season sauce with sugar, salt and cognac. Pour vegetables on a sieve and drain well. Season the meat with salt and pepper, remove from the pan and let it rest for about 5 minutes. In the meantime, line 4 small ramekins with broccoli and carrots. Cut the meat into slices, spread on the vegetables, add the remaining cheese and pour the sauce over it.

3. 3

   Bring to the boil, melt half of the cheese while stirring. Season sauce with sugar, salt and cognac. Pour vegetables on a sieve and drain well. Season the meat with salt and pepper, remove from the pan and let it rest for about 5 minutes. In the meantime, line 4 small ramekins with broccoli and carrots. Cut the meat into slices, spread on the vegetables, add the remaining cheese and pour the sauce over it. Bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 15 minutes. Sprinkle with pepper and serve garnished with parsley

Nutrition Facts

KCAL
580 kcal

CARBS
14 g

FATS
35 g

PROTEINS
49 g