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🍽️ Tender Pork Loin with Mushrooms and Creamy Potato Gratin

824 kcal · 30 min · 4 servings

Ingredients

• 700 g firm-cooking potatoes
• 3 garlic cloves
• 2 tbsp olive oil
• salt
• nutmeg (freshly grated)
• 450 ml heavy cream
• 500 g pork fillet
• 250 g mushrooms
• 500 g small carrots (with greens)
• 2 tbsp ghee
• pepper (from the mill)
• 60 g bacon cubes
• 200 ml beef broth

Instructions

1. 1. Preheat the oven to 160 degrees Celsius fan-forced.
2. 2. Peel the potatoes and slice them thinly.
3. 3. Peel the garlic clove and chop it finely.
4. 4. Brush a baking dish with the olive oil.
5. 5. Distribute the chopped garlic in the oil.
6. 6. Layer the potato slices into the dish.
7. 7. Season the potatoes with salt and grated nutmeg.
8. 8. Pour 300 milliliters of cream over the potatoes.
9. 9. Place the baking dish in the oven and bake the gratin for about 45 minutes.
10. 10. Remove all sinews from the pork loin.
11. 11. Divide the loin into four equal portions.
12. 12. Clean the mushrooms and slice them.
13. 13. Peel the carrots but leave some of the green top attached.
14. 14. Heat ghee in a large pan.
15. 15. Sear the meat pieces on all sides.
16. 16. Season the meat with salt and black pepper.
17. 17. Add the bacon cubes and fry them lightly.
18. 18. Add the mushroom slices to the pan.
19. 19. Fry everything together for about 5 minutes, turning occasionally.
20. 20. Deglaze the meat with the broth and 100 milliliters of cream.
21. 21. Let the meat simmer on low heat for another 10 minutes.
22. 22. Turn the meat occasionally while cooking.
23. 23. Bring salted water to a boil.
24. 24. Blanch the carrots for about 5 minutes (cook briefly in boiling water).
25. 25. Drain the carrots.
26. 26. Take 8 carrots and cut them in half crosswise.
27. 27. Take the bottom halves of the carrots.
28. 28. Puree these carrot pieces together with the remaining cream using a hand blender.
29. 29. Season the carrot puree with salt and pepper.
30. 30. Portion the finished potato gratin onto the plates.
31. 31. Slice the meat into thin medallions.
32. 32. Place the meat and mushroom sauce next to the gratin.
33. 33. Place two small dollops of carrot puree on each plate.
34. 34. Insert the top carrot halves into the puree.
35. 35. Distribute the remaining carrot pieces on the mushroom sauce.
36. 36. Serve the dish immediately.

Nutrition per serving

• kcal: 824
• Protein: 40 g · Fett/Fat: 55 g · Carbs: 41 g