Pork Tenderloin au Gratin with a Gorgonzola Crust

Step 1 : The Preparation

First, grease an oven-safe dish with butter. Then peel the garlic clove, cut it in half, and rub it over the dish. Next, peel the potatoes, rinse them, and cut them into thin slices. You can go ahead and strain the ORO di Parma cherry tomatoes through a sieve to let them drain. Be sure to save the juice—you can use it in other dishes. Now wash and chop the parsley, and grate the Bel Paese (or another cheese of your choice).

Step 2 : The Pork Tenderloin

Rinse the pork tenderloin under cold water and pat it dry with paper towels. Then season it with freshly ground salt and pepper and rub the seasonings in a little. Next, heat the olive oil in a skillet and sear the meat on all sides over high heat for about 4 minutes. Once that’s done, remove the meat from the pan and brush it with mustard on all sides. Place the pork tenderloin in a large ovenproof dish and cook it in a preheated oven at 160°C for about 15–20 minutes. Then take it out of the oven, wrap it in aluminum foil, and set it aside in a warm place. Increase the oven temperature to 200°C, as you’ll also be baking the tomato and potato gratin in it in the next step.

Step 3 : The Tomato and Potato Gratin

Layer the potatoes and the ORO di Parma cherry tomatoes in an overlapping pattern in the prepared baking dish. Now mix the cream with the eggs, chopped parsley, and grated Bel Paese. Set aside a little of the cheese. Add salt, pepper, and nutmeg, then pour the mixture over the vegetables. Sprinkle the remaining grated cheese over the top and bake the gratin in the preheated oven for about 35 minutes, until golden brown.

Tip

BROILING

When making a gratin, a browned crust forms on the surface as it bakes. The toasty aromas created during the gratinating process make the dish especially delicious—and the crispy sound when you take a bite is simply brilliant! That’s why gratin dishes are also very popular in Italy.

Step 4 : The Gorgonzola Crust

Slice the Gorgonzola—but not too thinly, or the cheese will break. Arrange the cheese slices on top of the still-warm meat and place it in the oven with the gratin. Increase the temperature to 220°C and bake both for another 5 minutes, until the Gorgonzola has melted. This way, you can serve the meat and gratin at the same time—cooked to perfection.

Tip

GORGONZOLA

Gorgonzola is an Italian blue cheese that has been produced since the 11th century. Authentic Gorgonzola comes exclusively from Piedmont or Lombardy. The cheese is characterized by a distinctive blue mold that runs throughout it. A thick, reddish rind envelops the soft, often spreadable cheese. This rind should be removed before eating.

Step 5 : The Finale

Once the gratin and the meat are done baking, remove the pork tenderloin from the oven and let it rest for about 5 minutes before slicing it into finger-thick slices with a meat knife. Arrange the meat on a plate and top it with a few generous spoonfuls of the tomato-potato gratin. Now you can enjoy your pork tenderloin au gratin with a Gorgonzola crust.