Pork tenderloin with potato gratin

Ingredients for 4 portions

• 2 tbspButter
• 600 gPork tenderloin
• to tasteSalt
• to tasteBlack pepper

On the side

• 1 kgPotato
• 2 clovesGarlic, crushed
• 1 tspThyme, dried
• 3 dlDouble cream
• 2 dlMilk
• 1 ½ dlGrated cheese
• ½Lettuce
• ½Cucumber
• 200 gCherry tomato
• 1 tbspOlive oil

Method

1. Heat the oven to 200 °C. Peel the potatoes and slice them thinly, 2–3 mm, ideally with a mandoline.
2. Grease an ovenproof dish with some of the butter. Layer the potatoes, scattering garlic, thyme, salt and pepper between the layers. Pour over the cream and milk and top with the cheese.
3. Bake the gratin in the middle of the oven for 45–50 minutes, until the potatoes are soft and the top is golden brown.
4. Pat the tenderloin dry, trim off any sinew and season with salt and pepper. Brown it all over in the rest of the butter in a frying pan, about 5 minutes.
5. Put the tenderloin in a small ovenproof dish and roast it next to the gratin for 15–20 minutes, to an internal temperature of 65 °C.
6. Let the meat rest under foil while you make the salad: tear the lettuce, slice the cucumber, halve the tomatoes and drizzle with olive oil.
7. Slice the pork and serve with the gratin and the salad.

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