John Myers
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Pork Fillet Gratinated
The perfect pork fillet gratinated recipe with a picture and simple step-by-step instructions.
- 2 Pork tenderloin
- Himalayan rose pepper sea salt
- 2 Branches Rosemary fresh
- 1 branch Fresh thyme
- Biskin
vegetables
- 1 size Onion, cut into strips
- 1 Broccoli, in florets
- 300 gr Brown mushrooms, halved
- 4 Sweet snack peppers
- 0,5 bunch Green asparagus
- 1 Garlic cloves pressed
- 1 Chilli fresh
- 2 Branches Cherry date tomatoes
- 0,5 Lemon, peel only
sauce
- 1 Shallot, finely diced
- 100 Brown mushrooms, finely diced
- 2 dl Broth
- 3 dl Cream
- 3 dl Whiskey
- Chives fresh
- 200 gr Grated cheese
- Great to prepare, just needs to be in the oven
- Parry the pork fillet and cut into 3 – 4 cm thick slices, season and fry briefly on both sides with the rosemary and thyme sprigs in Biskin, place in a baking dish.
- Wash and prepare the vegetables, cut the asparagus into approx. 3 cm pieces, halve or quarter the broccoli florets, depending on the size, leave the sweet peppers whole.
- Briefly fry the vegetables together in the same pan, squeeze the garlic and add 3 tablespoons. Deglaze the whiskey. Spread over the meat.
- Wash the tomatoes and place them on top with the sprig. Rub some lemon peel over it.
sauce
- Sweat the shallots and mushroom cubes in a little oil, deglaze with the broth, simmer briefly until soft, add the cream and puree with a magic wand.
- Season to taste with salt and pepper and possibly with whiskey (tastes extremely delicious!) And finally add chives. Pour the sauce over the meat and vegetables.
- Pour the grated cheese over it and put it in the oven
Au gratin
- In a preheated oven at 200 degrees for about 30 minutes
garnish
- There was pasta as a side dish
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