Tomato and zucchini gratin with pork tenderloin
- 500 g potatoes
- Salt
- coarse pepper
- grated nutmeg
- 200 g whipped cream
- 4 Tomatoes
- 2 medium-sized zucchini
- 600 g Pork fillet
- 2 EL Oil
- 1 Bund Basil
- 100 g medieval Gouda cheese
60 minutes
easy
- 1.
- Peel and wash the potatoes and slice or cut them into thin slices. Grease an ovenproof dish and layer the potato slices in it. Season with salt, pepper and nutmeg. Pour the cream on top.
- 2.
- Bake in a preheated oven (electric stove: 200 ° C / gas: level 3) for about 45 minutes. Clean, wash and slice tomatoes and zucchinis. Spread over the potatoes after 20 minutes, season and continue baking.
- 3.
- Cut the pork tenderloin into 8 slices. Heat the oil in a pan and fry the meat briefly on both sides. Season with salt and pepper. Wash the basil, pat dry and cut into strips.
- 4.
- Coarsely grate the cheese. 5 minutes before the end of the cooking time of the gratin, pour the fillet slices, basil and cheese on top and bake.
1 person approx.:
- 690 kcal
- 2900 kJ
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