This picture was taken just as I took the pan out of the oven. The reason is because my family was so hungry, I did not have the time to make food styling on this one. I found this recipe in a greek magazine called "είναι" a very long time ago. I have no other information to give you and I apologise to the person who first made this. It was a very easy and tasty meal and after I twisted a little bit the original recipe ( as most of the times do), I ended up with this, which I accompanied it with basmati rice. The almost neutral taste of basmati only boosted the flavor of the meat. Next time along with the mushrooms I will add an onion as well to reinforce the flavor.
Pork Tenderloin au Gratin
Ingredients
500 gr pork tenderloin cut in 2 cm thick pieces
4 tbsp olive oil
400 gr. mushrooms ( I also used around 20 gr. of cantharelles mushrooms left from the risotto I posted)
200 gr. cognac or brandy
250 ml light cream
1/2 cup gruyere cheese shredded
1/2 cup emental cheese shredded
salt and pepper(if you like it)
Handful of cheese for the topping
Instructions
In a skillet add the 2 tbsp of olive oil and sautee the pork pieces in bunches. Salt and pepper them and let sautee until golden. Take them out. When you finish, in the same skillet add the rest 2 tbsp of olive oil and put the mushrooms. At this point you can add a diced onion as well and sautee them for couple of minutes. Then throw the cognac and flambee them. That means that you light fire on them. Be very careful when you do that. You should take the skillet away from the stove. When the fire sets down, you add the light cream and deglaze the skillet. Salt and pepper and let it simmer for 10 minutes. After that you throw the gruyere and emental and let them incorporate. Preheat oven to 225 C. Take a baking dish, pour some of the sauce, add the pork in layers and above it add the rest of the sauce. On top spread some grated cheese and put in the oven for 30 minutes or until golden brown.
Labels: Main Course, Meat
This picture was taken just as I took the pan out of the oven. The reason is because my family was so hungry, I did not have the time to make food styling on this one. I found this recipe in a greek magazine called "είναι" a very long time ago. I have no other information to give you and I apologise to the person who first made this. It was a very easy and tasty meal and after I twisted a little bit the original recipe ( as most of the times do), I ended up with this, which I accompanied it with basmati rice. The almost neutral taste of basmati only boosted the flavor of the meat. Next time along with the mushrooms I will add an onion as well to reinforce the flavor.