This makes enough for a medium to large casserole dish.

Ingredients for the Medallions

• 700g pork tenderloin
• 40ml water
• 300ml cooking cream
• Tarragon
• Salt
• Pepper

Ingredients for the Gratin

• 1200g waxy potatoes
• 1 clove of garlic
• 200ml cream
• 550ml fresh whole milk
• 1 1/2 tbsp vegetable broth
• Butter
• Nutmeg
• Salt
• Pepper

Preparing the Medallions

1. Sear the whole pork tenderloin on all sides in a little oil (high-heat suitable) in a stainless steel pan.
2. Place the pork tenderloin on a serving platter and gently cook in the oven at 100°C with top and bottom heat for about 50 minutes.
3. Add the water to the hot pan and loosen the browned bits with a cooking spoon.
4. Add the cooking cream and season to taste with tarragon, salt and pepper.
5. Remove the pork tenderloin from the oven and cut into medallions about 4cm thick.
6. Pour the sauce into a gravy boat and serve with the medallions.

Preparing the Gratin

1. Grease the casserole dish with butter.
2. Peel the garlic and distribute finely chopped evenly in the casserole dish.
3. Peel the potatoes and slice thinly with a vegetable slicer.
4. Layer the potatoes in the dish and season with salt and nutmeg after each layer.
5. Mix the cream and milk into a sauce and season with vegetable broth, nutmeg, salt and pepper.
6. Pour the sauce evenly over the layered potatoes. The potatoes should be completely covered by the sauce; add more milk if needed.
7. Bake the gratin at 180°C for about one hour. Baking time may vary depending on the thickness of the potato slices (test with a fork).

Enjoy your meal!