Peach gratin with pork fillet

Ingredients for 4 servings:

• 800 g pork fillet(s)
• 1 can peach(s), halved
• 250 g cheese (medium Gouda), grated
• 400 g crème fraîche
• 1 tbsp sauce thickener, light
• 2 tbsp marjoram
• salt and pepper
• olive oil

Instructions

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

Cut the fillet crosswise into 3 cm thick slices, flatten them and sear them in oil for about 1 minute on each side, seasoning well with salt and pepper. Then place them side by side in a baking dish. Drain the peaches and collect the juice, place the peach halves on top of the fillets (they don’t all have to be covered). Sauce: Bring the crème fraîche to a boil with 1/4 liter of the peach juice from the peach halves (if there isn’t enough juice, bottled peach juice will do), stir in the sauce thickener, add the marjoram, season with salt and pepper and stir in 2/3 of the cheese. Finale: Pour the sauce over the meat and peach halves and sprinkle with the remaining cheese. Bake the whole thing in a preheated oven at 200 degrees (fan oven) on the middle shelf for about 15 to 20 minutes.