Pork tenderloin with nut and cinnamon topped with potato gratin and hollandaise vegetables

Name: Pork tenderloin with nut and cinnamon topped with potato gratin and hollandaise vegetables
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 750 g Potatoes; 150 g Whipped cream; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 1 Garlic clove; 20 g Butter or margarine; 2 TABLESPOONS Hazelnut flakes; 2 TABLESPOONS Breadcrumbs; 1 Egg yolk (size M); 1 TEASPOON Cinnamon; 1 TABLESPOON clarified butter; 400 g Pork tenderloin; 1 can(s) (425 ml) Princess beans or fresh green beans; 1 collar Carrots; 1 small head cauliflower; 1 bundle (500 g) fresh green or white asparagus (alternatively frozen or 1 jar [370 ml]); 1 package (300 ml) Hollandaise sauce; 7-10 Tbsp Parsley

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

750 g Potatoes
150 g Whipped cream
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
1 Garlic clove
20 g Butter or margarine
2 TABLESPOONS Hazelnut flakes
2 TABLESPOONS Breadcrumbs
1 Egg yolk (size M)
1 TEASPOON Cinnamon
1 TABLESPOON clarified butter
400 g Pork tenderloin
1 can(s) (425 ml) Princess beans or fresh green beans
1 collar Carrots
1 small head cauliflower
1 bundle (500 g) fresh green or white asparagus (alternatively frozen or 1 jar [370 ml])
1 package (300 ml) Hollandaise sauce
7-10 Tbsp Parsley

Directions

1
Peel and wash the potatoes and cut them into wafer-thin slices. Season cream with salt, pepper and nutmeg. Halve the garlic. Rub a springform pan (18 cm Ø) with garlic and grease it.
2
Layer the potatoes in flakes in the form. Pour cream over them. Spread fat in flakes evenly on top. Place the mould on the oven rack and bake in the preheated oven (electric range: 200 °C/recirculating air: 175 °C/gas: level 3) for approx. 35 minutes.
3
Knead hazelnut leaves, breadcrumbs, egg yolk and cinnamon. Season with salt and pepper. Heat clarified butter in an ovenproof pan. Fry the pork fillet for about 2 minutes on each side. Season with salt and pepper.
4
Spread the hazelnut mixture on the fillet. 10-15 minutes before the end of the cooking time of the gratin, place the pan in the oven and finish cooking. Clean and wash the fresh beans. Cut carrots into pieces and tourniquet if necessary.
5
Cut the cauliflower into florets. Cut off green asparagus ends generously. Peel white asparagus and cut off ends. Defrost frozen asparagus. Drain the asparagus from the jar. Cut asparagus into bite-sized pieces.
6
Cook the cauliflower in boiling salted water for 15-20 minutes. Add the carrots and fresh white asparagus after about 5 minutes, green asparagus after about 10 minutes and cook for a while. (Only heat asparagus from the jar.) Cook fresh beans in boiling salted water for 12-15 minutes.
7
Only heat the canned beans. Drain vegetables. Warm the hollandaise sauce over a low heat. Remove the fillet and gratin from the oven. Cut the fillet diagonally into slices. Arrange everything on plates and garnish with parsley.