Au gratin bacon wrapped pork fillet and potatoes recipe
Au Gratin Bacon Wrapped Pork Fillet and Potatoes recipe
⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
|1 kg||potatoes, peeled and sliced|
|600 g||pork fillet, cut into 4 medaillons|
|150 ml||single cream|
|120 g||freshly grated Cheddar cheese|
|some||salt and freshly ground black pepper|
|250 ml||vegetable stock|
Cook the potatoes in salted water until done, then drain
Season the fillets with pepper and wrap each with a slice of bacon. In a pan heat the oil and fry the fillets for 5 minutes all around. Remove from the pan. Add the onions into the pan and cook for 5 minutes. Season with salt and pepper. Dust with the flour and cook until pale yellow. Pour in the stock and the cream and bring to a boil, stirring constantly. Reduce the heat and simmer for 10 minutes. Stir half of the cheese into the sauce and take from heat.
Preheat the oven to 180°C.
Divide half of the potatoes in a buttered casserole dish. Season with salt and pepper. Top with the fillets and cover with the remaining potatoes. Evenly pour over the sauce. Sprinkle with the remaining cheese and bake for 25-35 minutes.
ca. 20 min
ca. 1 hr
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