Au Gratin Pork Fillet and Spring Vegetables

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Ingredients

500 g	carrots, peeled and sliced
1	kohlrabi, peeled and diced
500 g	green asparagus, cut into bite-sized pieces
600 g	pork fillet, cut into 12 thin medaillons
12 slice(s)	bacon
200 g	Hollandaise sauce
2 tbsp	oil
	salt and freshly ground black pepper

Method

Preparation time: ca. 20 min / Cooking / Baking Time: ca. 30 min / Grade of difficulty: easy / Calories per portion: n/a

Cook the carrots and the kohlrabi in salted water for 5 minutes. Add the asparagus and cook for 5 more minutes. Drain the vegetables.

Wrap each pork fillet medaillon in a slice of bacon. In a pan heat the oil and fry the medaillons all around until crispy. Season with pepper.

Preheat the oven to 200°C.

Arrange the vegetables and the medaillons in a buttered casserole dish and evenly pour over the Hollandaise sauce. Bake for 10-15 minutes.