Pork tenderloin in potato gratin

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Directions

1. 1

   Wash the potatoes, cover and cook in plenty of boiling water for about 20 minutes. Drain the potatoes, rinse them under cold water and remove the skin. Let the potatoes cool down

2. 2

   Peel and finely chop the onion. Clean, clean and slice the mushrooms. Dab pork fillets dry and cut in half crosswise. Season each piece with pepper and wrap a slice of bacon around each piece, hammering in the thin end of the fillet

3. 3

   Heat the oil in a large frying pan and fry the fillet pieces all around, turning them (approx. 5 minutes). Salt the fillet and continue to fry over medium heat for about 5 minutes. Remove the fillet from the pan. Fry the mushrooms and onion in hot frying fat for 4-5 minutes, season with salt and pepper and dust with flour. Add stock and cream while stirring, bring to the boil and simmer for about 5 minutes. Stir in between

4. 4

   Wash and drain the tomatoes. Cut the potatoes into slices and place about half of them in a greased, ovenproof dish. Season with salt and pepper. Place the pork tenderloin crumbs in the middle and lay the remaining potato slices around them in flakes. Stir about 1/3 of the cheese into the sauce. Pour mushrooms and sauce over the meat. Place tomatoes in between and sprinkle with the remaining cheese. Spread herb butter in pieces on the potato edge. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 30 minutes. Garnish with chervil as desired

Nutrition Facts

KCAL
680 kcal

CARBS
44 g

FATS
35 g

PROTEINS
49 g