Pork Gratin with Pumpkin, Peppers and Parsley Pesto
Ingredients
- For the parsley pesto
- 1 bunch parsley
- 1 Tbsp Pine nuts
- 2 Tbsps freshly grated Parmesan
- 3 Tbsps vegetable oil
- For the gratin
- 400 grams Pork tenderloin
- 700 grams Hokkaido Pumpkin (seeds and peel removed)
- 2 red Bell pepper
- 2 green Bell pepper
- 500 milliliters milk
- 1 packet light Sauce powder (for 300 ml cooking liquid)
- 4 eggs
- salt
- freshly ground peppers
- 50 grams grated Gruyere
Preparation steps
For the parsley pesto, rinse parsley, shake dry and pluck leaves. Puree parsley leaves, pine nuts and Parmesan (or grind in a mortar), gradually add oil and season with salt and pepper.
For the gratin, cut pork into slices about 3 cm thick (approximately 1 inch thick). Rub parsley pesto over pork slices and sauté on both sides over medium heat.
Cut pumpkin flesh into pieces. Rinse and quarter bell peppers, remove seeds and ribs and cut into small pieces.
Boil milk, stir in sauce mix, simmer about 1 minute and remove from heat. Let sauce cool for about 10 minutes, stir in eggs and season with salt and pepper.
Preheat oven to 200°C (approximately 400°F). To assemble the gratin, layer pork slices, pumpkin and bell beppers in a greased casserole dish. Pour sauce over layers in casserole dish and sprinkle with cheese. Bake gratin 30-40 minutes and serve immediately.
