Rosemary and Garlic Pork with Wilted Greens and Lemon Gratin Dauphinoise

Seared pork tenderloin with rosemary and garlic, served alongside a creamy lemon and goat cheese potato gratin and wilted sorrel.

Pork Potatoes Main Course High Protein Gourmet

Estimated Nutrition

Calories

1640.2

kcal / serving

1640.2 kcal total

Carbs

42.1g

per serving

42.1 g total

Fat

118.5g

per serving

118.5 g total

Protein

76.4g

per serving

76.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

100

100

hard, grated

for sorting greens

for gravy

Fruits

piece

Lemon

zest only

Liquids

150

Red Wine

Meat

200

Pork Tenderloin

NutsSeeds

clove

Garlic

pinch

Salt

to taste

pinch

Black Pepper

freshly ground, to taste

sprig

Rosemary

fresh

clove

Garlic

sliced

OilsFats

tsp

Olive Oil

drizzle

Vegetables

piece

Potato

peeled and thinly sliced

handful

Sorrel

fresh leaves

Method

Pierce the pork and stuff with rosemary and garlic, then drizzle with oil and season.

Boil milk, cream, garlic, and lemon zest in a saucepan, then simmer potato slices for 5 minutes.

Preheat the oven to 180°C.

Serve sliced pork over greens with the sauce and gratin on the side.

Transfer to a buttered dish, top with goats' cheese and seasoning, and bake for 15 minutes.

Sear pork in a pan, roast in the oven for 8 minutes, and rest for 5 minutes.

Deglaze the pan with red wine, reduce by two thirds, and whisk in butter.

Wilt the sorrel in a saucepan with butter over medium heat.