Romanesco gratin with medallions

Name: Romanesco gratin with medallions
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 600 g Pork tenderloin; 1-2 TABLESPOONS Oil; 7-10 Tbsp salt, white pepper; 1 (approx. 1 kg) large or 2 small Romanesco; 125 g Whipped cream; 1 Bag "Preparation Sauce Hollandaise"; 30-40 g + some butter; 1 medium sized tomato; 7-10 Tbsp Tomato and basil

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

600 g Pork tenderloin
1-2 TABLESPOONS Oil
7-10 Tbsp salt, white pepper
1 (approx. 1 kg) large or 2 small Romanesco
125 g Whipped cream
1 Bag "Preparation Sauce Hollandaise"
30-40 g + some butter
1 medium sized tomato
7-10 Tbsp Tomato and basil

Directions

1
Wash the fillet, dab dry and cut into about 12 medallions. Fry on both sides in hot oil until golden brown, season. Take out
2
Romanesco clean, wash and cut into florets. Cook in boiling salted water for 3-5 minutes. Drain
3
Bring cream and 200 ml water to the boil. Stir in sauce powder, bring to the boil again. Whip 30-40 g butter (less than indicated on the package) into it. Grate cheese and melt in the sauce while stirring. Season to taste
4
Place the vegetables and meat in a greased casserole dish (approx. 30 cm long). Pour sauce over it. Bake in a hot oven (electric cooker: 200 °C/circulating air:175 °C/gas: level 3) for 15-20 minutes
5
Wash, quarter and seed the tomato. Finely dice the flesh and sprinkle over the gratin. Garnish with tomato and basil if desired. Goes well with parsley-potatoes