Pork Tenderloin au Gratin
Author/ Συγγραφέας: Katerina
Recipe type/ Τύπος Πιάτου: Main Course
- 500 gr. / 18 oz. pork tenderloin cut in 2 cm / 1 in. thick pieces
- 4 tbsp olive oil
- 400 gr. / 14 oz. white mushrooms, sliced
- 1 onion, diced
- 200 gr. / 7 oz. cognac or brandy
- 250 ml / 8.5 fl oz. light cream
- ½ cup gruyere cheese, grated
- ½ cup emental cheese, grated
- Salt and pepper
- Handful of grated cheese for the topping
- In a skillet add the 2 tbsp of olive oil and sauté the pork pieces in bunches.
- Salt and pepper them and let sauté until golden.
- Remove and set aside.
- In the same skillet add the rest 2 tbsp of olive oil and sauté the mushrooms and onion until soft.
- Pour the cognac and flambee them.
- Be very careful when you do that.
- You should take the skillet away from the stove.
- Let the fire set down.
- Softly boil them until cognac is decreased by half.
- Add the light cream and deglaze the skillet.
- Salt and pepper and let it simmer for 10 minutes or until the cream has decreased by half.
- Throw the gruyere and emental and let them incorporate.
- Preheat oven to 225 C / 435˚F.
- In 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.
Recipe by Culinary Flavors at https://www.culinaryflavors.gr/pork-tenderloin-au-gratin/
3.5.3251