Tenderloin and Potato Gratin
Tender pork tenderloin wrapped in bacon is served over creamy white-sauce-covered asparagus, with a rich and golden potato gratin alongside. Fresh whole chives add a mild onion flavour and a lovely finishing touch to the pork. This is a simple but impressive meal that works equally well for a family dinner or a relaxed dinner party.
Tender pork tenderloin wrapped in bacon is served over creamy white-sauce-covered asparagus, with a rich and golden potato gratin alongside. Fresh whole chives add a mild onion flavour and a lovely finishing touch to the pork. This is a simple but impressive meal that works equally well for a family dinner or a relaxed dinner party.
Servings 4 People
Ingredients
Pork and Asparagus Ingredients:
- 600 g pork tenderloin
- 8 rashers streaky bacon
- 500 g asparagus fresh woody ends removed
- 30 g butter
- 30 g plain flour
- 350 ml milk
- 1 tsp Dijon mustard
- 50 g Parmesan grated
- salt
- freshly ground black pepper
- 1 tbsp olive oil
- 10 whole chives
Potato Gratin Ingredients:
- 750 g potatoes peeled
- 200 ml double cream
- 150 ml whole milk
- 1 clove garlic finely minced
- 75 g Gruyère grated or mature Cheddar
- 20 g butter
- salt
- freshly ground black pepper
- 1 pinch nutmeg grated
Instructions
Prepare the Potato Gratin:
- Preheat the oven to 190°C/170°C fan/Gas Mark 5.
- Grease a medium-sized baking dish with the butter.30 g butter
- Slice the potatoes very thinly and evenly. A mandoline makes this easier, although a sharp knife works perfectly well.750 g potatoes
- Arrange the potato slices in overlapping layers in the baking dish.
- Mix the double cream, milk, garlic, nutmeg, salt and black pepper together.350 ml milk, salt, 200 ml double cream, 1 clove garlic, 1 pinch nutmeg, freshly ground black pepper
- Pour the cream mixture evenly over the potatoes.
- Sprinkle the grated cheese over the top.75 g Gruyère
- Cover the dish loosely with foil and bake for 35 minutes.
- Remove the foil and continue baking for another 25–30 minutes, or until the potatoes are completely tender and the top is golden and bubbling.
- Allow the gratin to rest for around 10 minutes before serving. This helps the creamy layers settle and makes it easier to portion.
Prepare the pork:
- While the gratin is cooking, trim away any excess silver skin from the pork tenderloin.600 g pork tenderloin
- Season the pork lightly with black pepper. Go easy on the salt because the bacon will provide plenty.salt, freshly ground black pepper
- Lay the bacon rashers slightly overlapping on a board.8 rashers streaky bacon
- Place the tenderloin across the bacon and roll it firmly so the bacon completely surrounds the pork.
- Heat the olive oil in an ovenproof frying pan over medium-high heat.1 tbsp olive oil
- Place the bacon-wrapped tenderloin into the pan and brown it on all sides. This should take around 5–7 minutes.
- Transfer the pan to the oven and cook for approximately 18–25 minutes, depending on the thickness of the tenderloin.
- The pork should reach an internal temperature of 63°C at the thickest point, followed by a rest of at least 3 minutes.
- Remove the pork from the oven, loosely cover it with foil and let it rest for 5–10 minutes.
- Place the whole chives across the top of the rested tenderloin before slicing.
Making the Creamy Asparagus:
- Bring a saucepan of lightly salted water to the boil.
- Add the asparagus and cook for 2–3 minutes, just until tender but still retaining some bite.500 g asparagus
- Drain thoroughly and set aside.
- Melt the butter in a saucepan over medium heat.20 g butter
- Stir in the flour and cook for about 1 minute, stirring constantly.30 g plain flour
- Gradually add the milk, whisking continuously to prevent lumps.150 ml whole milk
- Continue cooking until the sauce thickens enough to coat the back of a spoon.
- Stir in the Dijon mustard and Parmesan.1 tsp Dijon mustard, 50 g Parmesan
- Season with black pepper and a little salt if needed.salt, freshly ground black pepper
- Add the cooked asparagus and gently turn it through the sauce until well coated.
To serve:
- Spoon the creamy asparagus onto each plate and place several thick slices of bacon-wrapped pork tenderloin on top. Lay the whole chives neatly across the pork, then add a generous portion of golden potato gratin alongside.10 whole chives
- For an extra touch, spoon a little of the remaining creamy sauce around the asparagus rather than over the pork. This keeps the bacon crisp and allows the beautiful layers of the tenderloin to remain visible.
Equipment
- large frying pan or skillet
- Baking Dish Medium-sized
- Mandoline
Notes
Tips:
Do not overcook the pork. Tenderloin is lean and can become dry if left in the oven for too long.
Resting matters. Give the pork several minutes to rest before slicing so the juices redistribute.
Keep the bacon slightly overlapping when wrapping the tenderloin so it stays together during cooking.
Slice the potatoes evenly. This ensures they all become tender at roughly the same time.
Let the gratin rest before serving. It will be much easier to portion and will hold its creamy texture.
For extra colour, the finished pork can be placed briefly under a hot grill before serving to crisp the bacon further.
Nutrition
Calories: 1049kcal | Carbohydrates: 52g | Protein: 60g | Fat: 67g | Saturated Fat: 34g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 23g | Trans Fat: 1g | Cholesterol: 251mg | Sodium: 881mg | Potassium: 1997mg | Fiber: 7g | Sugar: 12g | Vitamin A: 2557IU | Vitamin C: 46mg | Calcium: 596mg | Iron: 6mg
