John Myers
Contents
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Ingredients
Flesh:
- 1 kg Pork tenderloin
- 100 g Coffee beans
- 125 g Butter
- 200 ml Whiskey
- 300 ml Beef stock
- 1 tsp Creme fraiche Cheese
Vegetables:
- 1 kg Carrots
- 2 tbsp Butter
- 2 Pc. Dates
- Salt and pepper
- 1 pinch Sugar
Potato gratin:
- 1 kg Waxy potatoes
- 1 Pc. Clove of garlic
- 1 Pc. Onion
- 200 ml Milk
- 200 ml Cream
- Salt and pepper
- 1 pinch Nutmeg
- 100 g Emmental
Instructions
For the meat:
- Put the coffee beans in a pan and roast them with the butter for about 1-2 minutes. Now sear the pork tenderloin in the butter. Remove the fillet and wrap it in aluminum foil. Either place in the oven for 30 minutes at 80 degrees or steam in a steamer for 30 minutes at 60 degrees. The meat should still be slightly pink.
Vegetables:
- Wash, clean and peel the carrots. Melt the butter in the pan and briefly fry the carrots in it, season with salt and pepper. Finally, sprinkle with some sugar to caramelize and add the chopped dates. Shake the pan frequently, fry for a maximum of 5 minutes, the carrots should still have a light bite.
Potato gratin:
- Peel the potatoes and cut into 3 mm thick slices. Puree the cream and milk with the clove of garlic and onion with a hand blender. Season very strongly with salt, pepper and nutmeg; the potatoes absorb everything well. Layer the potato slices in a muffin tin in each well. Slowly pour the milk / cream mixture into each muffin pan. Sprinkle with cheese and place in the oven at 180 degrees for about 30 minutes. The gratin is ready when the cheese is golden yellow. The gratin can be easily lifted out of the muffin pan with a rubber spatula.
Nutrition
Serving: 100gCalories: 150kcalCarbohydrates: 6gProtein: 7.1gFat: 9.6g
