Vegetable-apricot gratin with pork fillet
easy
55 mins
55 mins
Ingredients
- 650 g Pork tenderloin
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 2 TABLESPOONS Olive oil
- 150 g Sweet peas
- 7-10 Tbsp Salt
- 2 (approx. 500 g) Courgette
- 1 collar Spring onions
- 1 jar(s) (425 ml; separation weight: 250 g) Apricots
- 1 package (200 g) Double cream cream cheese with herbs
- 100 g Gouda cheese
- 2 TABLESPOONS Whipped cream
Directions
- 1
Dab meat dry, season with salt and pepper and fry in hot oil all around for 15-20 minutes. In the meantime, clean, wash and possibly halve the sugar snap peas. Steam in boiling salted water for 3-5 minutes. Clean, wash and chop the zucchini and spring onions. Drain the apricots and collect the juice.
- 2
Remove meat from the pan. Fry the zucchini and spring onion in the frying fat for about 5 minutes. Drain the mangetout. Add to the remaining vegetables with the apricots. Stir in cream cheese, except for 2 tablespoons, and 4 tablespoons apricot juice. Season with salt and pepper. Put the vegetables and sauce in an ovenproof dish. Cut the meat open and arrange on the vegetables. Grate cheese and mix with the remaining cream cheese and cream.
- 3
Stir in cream cheese, except for 2 tablespoons, and 4 tablespoons apricot juice. Season with salt and pepper. Put the vegetables and sauce in an ovenproof dish. Cut the meat open and arrange on the vegetables. Grate cheese and mix with the remaining cream cheese and cream. Spread on the casserole dish and bake in a preheated oven (electric cooker: 200 °C/ gas: level 3) for approx. 20 minutes
Nutrition Facts
600 kcal
23 g
32 g
56 g
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