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Pork fillet with kohlrabi & potato gratin
20 m active | 1 h 20 m total
Nutrition facts per serving:
  • Energy in kcal about 734
  • Fat about 48g
  • Carbohydrates about 26g
  • Protein about 46g
This is needed
This is needed for 4 people
Vegetables
  • 500 g kohlrabi
  • 400 g potatoes waxy
Gratin
  • 200 g single cream for sauces
  • 2 dl full-cream milk
  • 130 g grated Sbrinz
  • 1 tbsp thyme leaf
  • 2 garlic clove
  • 1 tsp salt
  • a little pepper
Medallions
  • 1 tbsp clarified butter
  • 8 pork medallions (each approx. 70 g)
  • 0.5 tsp salt
  • a little pepper
  • 1 bunch parsley
  • 2 tbsp ground hazelnuts
  • 40 g butter, soft
  • 2 tbsp breadcrumbs
Tools
  • One ovenproof dish (holding approx. 2 l), greased
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And that's how it's done
And that's how it's done
Vegetables
Peel and thinly slice the potatoes and kohlrabi, layer in the prepared dish.
Gratin
Whisk together the single cream, milk and cheese. Remove the thyme leaves, add to the sauce, press in the garlic, season. Pour the sauce over the vegetables. Bake for approx. 45 mins. in the centre of an oven preheated to 180°C. Remove the gratin from the oven, turn the heat up to 200°C.
Medallions
Heat the clarified butter in a frying pan. Brown the meat in batches for approx. 1 min. on each side, remove and season.
Finely chop the parsley. Mix the butter with the parsley, nuts and breadcrumbs.
Spread the mixture over the medallions and press down gently.
Finish cooking
Place the medallions on a baking tray lined with baking paper, place the gratin on the tray alongside the meat. Cook together for approx. 15 mins.