Pork fillet with potato gratin
A classic pairing that brings comfort and elegance to the table, perfect for a cozy dinner or a special occasion.
Ingredients:
For the Pork Fillet:
- 1 pork fillet (about 1 to 1.5 pounds)
- Salt and freshly ground black pepper
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 tablespoon fresh herbs (such as thyme or rosemary, finely chopped)
For the Potato Gratin:
- 4 large potatoes, peeled and thinly sliced
- 1 cup heavy cream
- 2 cups grated cheese (such as Gruyère or cheddar)
- 1 clove garlic, minced
- Salt and freshly ground black pepper
- Nutmeg (a pinch)
Instructions:
- Preheat your oven to 375°F (190°C).
- Rub a baking dish with garlic and a bit of butter to prevent sticking and to add flavor.
- Layer half of the thinly sliced potatoes in the dish. Season with salt, pepper, and a sprinkle of nutmeg.
- Pour half of the heavy cream over the potatoes and sprinkle with half of the grated cheese.
- Repeat the layers with the remaining potatoes, cream, and cheese.
- Cover with aluminum foil and bake for 30 minutes. Remove the foil and bake for another 20-30 minutes or until the top is golden brown and bubbly.
- While the gratin is baking, season the pork fillet with salt, pepper, and the chopped herbs.
- Heat olive oil in a skillet over medium-high heat.
- Add the minced garlic and briefly sauté until fragrant.
- Add the pork fillet to the skillet and sear on all sides until golden brown, about 2-3 minutes per side.
- Transfer the skillet to the oven (ensure it’s oven-safe) and roast the pork for about 15-20 minutes, or until the internal temperature reaches 145°F (63°C).
- Remove from the oven and let rest for a few minutes before slicing.
- Slice the rested pork fillet into medallions.
- Serve the pork slices alongside the golden, bubbling potato gratin.
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