Mediterranean pork loin on broccoli and potato gratin

Ingredients for 4 servings:

• 4 pork medallions from the loin
• 20 small potatoes (possibly new potatoes)
• 1 broccoli
• 100 ml milk
• 100 ml vegetable stock
• 125 ml wine (Prosecco)
• 1 egg(s)
• 2 tsp cornstarch
• 2 tbsp olive oil
• salt and pepper
• rosemary
• nutmeg
• 75 g cheese, grated

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

light and delicious

Season the pork loins with salt and pepper and plenty of rosemary. Rub the spices into the meat thoroughly with your fingers. Boil the potatoes until tender, divide the broccoli into large florets and boil in salted water for 5 minutes, then rinse with cold water. Layer the unpeeled potatoes (a matter of taste, of course) and the broccoli florets in a baking dish. Whisk together the milk, vegetable stock, Prosecco, egg, and cornstarch to make a sauce and season with salt, pepper, and a pinch of nutmeg. Pour the sauce into the baking dish, sprinkle with the grated cheese, and bake on the bottom rack of a preheated oven at 200°C for about 30 minutes. Heat the olive oil in a pan and fry the pork loins.