20101226 Pork Tenderloin Gratin

(SOURCE: Koken & Genieten magazine - Varkenhaasgratin met verse cantharellen)

A lovely main course for our boxing day dinner - an attempt at having a healthier Christmas dinner. I was worried that the pork tenderloin would be dry, but it was so tasteful and very tender! This is a perfect dish for dinner party, because you could make steps 1 through 6 in the morning then you only have to pop the dish into the oven when it's dinner time.

INGREDIENTS
800g potatoes (low in starch)
250g mushrooms, small and quartered
600g french beans, cut into 2 to 3cm length
salt and fresh ground black pepper
1 onion, finely chopped
2 tsp dried thyme
600g pork tenderloin, cut into 8 to 10 medaillons
3 tbsp oil
75g butter
2 bags hollandaise sauce mix (each make about 250ml sauce), plus ingredients required to make the sauce

METHOD
1. Cook the potatoes in boiling water for 15 to 20 minutes. Drain well, then set aside to cool and slice.
2. Cook the beans in boiling water for 10 minutes. Drain well and set aside.
3. Make the sauce according to the instructions on the package, then remove the sauce from heat and add 75g butter. Set aside.
4. Heat oven to 200 degree C. Heat 2 tbsp of oil in a pan, and brown the pork medaillons for about 2 minutes on each side. Season with salt and pepper, and remove from pan.
5. Add 2 tbsp oil in the pan, and cook the mushrooms and onions for about 3 minutes. Add the thyme, then season with salt and pepper.
6. In a greased casserole dish, lay the green beans and then place the pork medaillons in the middle. Surround the medaillons with potato slices, and pour the mushroom mix over the medaillons. Finally pour the hollandaise sauce all over the dish.
7. Cook in the oven for about 20 to 30 minutes.