Pork Loin with Mushrooms and Potato Gratin

Ingredients

• 700 g waxy potatoes
• 3 Garlic cloves
• 2 tbsp olive oil
• Salt
• Nutmeg (freshly grated)
• 450 ml heavy cream
• 500 g pork tenderloin
• 250 g button mushrooms
• 500 g small carrots (with greens)
• 2 tbsp clarified butter
• pepper (ground)
• 60 g bacon cubes
• 200 ml beef broth

Instructions

1. 1.

   Preheat the oven to 160°C fan. Peel and slice the potatoes thinly. Peel and chop the garlic. Drizzle olive oil in a baking dish, distribute the garlic, and layer the potato slices. Season with salt and nutmeg, then pour over 300 ml cream. Bake for about 45 minutes.

2. 2.

   Meanwhile, remove tendons from the pork tenderloin and cut into four equal portions. Clean and slice the mushrooms. Peel the carrots so that some greens remain attached.

3. 3.

   Heat clarified butter in a pan and sear the meat on all sides. Season with salt and pepper. Add bacon cubes and brown lightly. Add mushrooms and cook, turning occasionally, for about 5 minutes with the meat and bacon. Pour in broth and 100 ml cream, simmer at low heat for another 10 minutes, turning the meat occasionally.

4. 4.

   Blanch the carrots in boiling salted water for about 5 minutes. Drain, cut eight carrots crosswise into halves, and blend the lower halves with remaining cream using an immersion blender to make a carrot purée. Season with salt and pepper.

5. 5.

   Arrange the potato gratin on plates. Slice the pork into chunks and distribute alongside the mushroom sauce beside the gratin. Place two small dollops of carrot purée on each plate and insert the remaining carrot halves. Spread the leftover carrots over the mushroom sauce and serve immediately.