John Myers
Contents
show
Ingredients
- 100 g Walnut kernels
- 75 g White bread
- 5 Stems Thyme
- 100 g Grated Gouda
- 3 tbsp + 30 g butter
- 800 g Pork tenderloin
- 800 g Potatoes
- 1 Cauliflower, approx. 800 g
- Salt, black pepper
- 2 tbsp Clarified butter
- 30 g Flour
- 250 ml Milk
- 250 ml Vegetable broth
- Grated nutmeg
- 1 bunch Flat leaf parsley
Instructions
- Finely chop the nuts. Finely crumble the bread. Pluck the thyme leaves and chop, knead everything with cheese and 2 tbsp butter. Wash the fillets, pat dry and cut into 8 medallions.
- Wash the potatoes and boil them in water for about 20 minutes. Clean the cauliflower, cut into small florets and cook in salted boiling water for about 10 minutes. Heat 2 tbsp clarified butter in a pan and fry the meat for 1-2 minutes on each side. Season with salt and pepper. Place on a baking sheet (or a baking dish), spread the crumb mixture on top and press down lightly. Bake in a preheated oven (electric stove: 200 ° C, convection: 175 ° C) for about 12 minutes.
- Drain cauliflower and drain on a sieve. Heat 2 tablespoons of butter and fry the cauliflower in it for about 5 minutes. Drain the potatoes, rinse, peel and keep warm.
- Melt 30 g butter, dust over the flour and sweat. Deglaze with milk and stock and bring to the boil while stirring. Season to taste with salt, pepper and nutmeg. Wash and chop the parsley and stir into the sauce. Arrange everything on plates and serve.
Nutrition
Serving: 100gCalories: 150kcalCarbohydrates: 9gProtein: 9.3gFat: 8.5g
