Potato gratin with pork fillet in Calvados cream

Name: Potato gratin with pork fillet in Calvados cream
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 600 g Potatoes; 400 g Pork tenderloin; 1 TABLESPOON Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 small onion; 375 g Meat broth (instant); 100 g Whipped cream; 5 TABLESPOONS Calvados; 2 TABLESPOONS sauce thickener; 75 g grated medieval Gouda cheese; 2 stem(s) Thyme; 7-10 Tbsp Grease

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

600 g Potatoes
400 g Pork tenderloin
1 TABLESPOON Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 small onion
375 g Meat broth (instant)
100 g Whipped cream
5 TABLESPOONS Calvados
2 TABLESPOONS sauce thickener
75 g grated medieval Gouda cheese
2 stem(s) Thyme
7-10 Tbsp Grease

Directions

1
Wash the potatoes and cook in boiling water for about 20 minutes. Wash the meat, dab dry and cut into 8 medallions. Heat oil in a pan. Brown the meat on both sides.
2
Remove and season with salt and pepper. Peel and finely chop the onion. Sauté onion in frying fat and deglaze with stock, cream and calados. Bring to the boil briefly and thicken with sauce thickener. Drain potatoes, quench, peel and cut into thick slices.
3
Grease a casserole dish. Layer potato slices. Put medallions on top. Pour the sauce over them and sprinkle with cheese. Wash thyme, dab dry, remove leaves and sprinkle over cheese.
4
Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 10 minutes. Lamb's lettuce tastes good with it.