Pork Tenderloin in Creamy Pepper Sauce with Cauliflower Gratin

Ingredients

• 600 gCauliflower
• 6 gSalt
• 300 mlCream
• 100 gCream cheese
• 120 gGouda
• 1 gNutmeg
• 2 gPepper
• 2 gGarlic powder
• 30 gButter
• 360 gPork tenderloin
• 15 gOlive oil
• 60 gShallot
• 150 mlBeef broth
• 10 gMustard
• 10 gPeppercorn

Instructions

1. 1

   Par-cook cauliflower

   • Cut cauliflower into florets
   • Cook in lightly salted water until just tender
   • Drain and let steam-dry well
2. 2

   Mix gratin sauce

   • Whisk cream with cream cheese until smooth
   • Season with nutmeg, pepper, and garlic powder
   • Fold in the cheese
3. 3

   Bake the gratin

   • Preheat the oven
   • Place cauliflower in a baking dish
   • Spread the cream-cheese mixture over it
   • Bake until golden
4. 4

   Sear the pork

   • Pat the tenderloin dry
   • Slice into medallions
   • Sear in hot oil until well browned
   • Let rest briefly
5. 5

   Simmer pepper cream

   • Finely dice the shallot
   • Sweat in butter
   • Deglaze with broth
   • Stir in cream and reduce
   • Season with mustard and pepper
   • Warm the pork briefly in the sauce