Bearnaise Gratinated Pork Fillet

A dinner recipe found in  “Ferdig på Forhånd” (Finished in advance) published by Hjemmets Kokebokklubb in 1986
Bearnaise Gratinated Pork Fillet

8 servings
Cooking time: Approx. 30 min.
Cooking time: 12-15 min.
Oven temperature: 250° C / 480° F
Middle groove in the oven
Unsuitable for freezing

Ingredients
About. 1.2 kg [2,65 lb] pork fillet
1 1/2 teaspoon salt
1/8 teaspoon pepper
Butter or margarine
1 bag or can of bearnaise sauce, for gratinating
1 dl [0.2 pt] cream
1 can artichoke bottoms (can be omitted)
8 tomatoes `

Approach

[1] Cut the pork fillet into 1 inch thick slices. Pat them into  shape. Set the oven to 250° C / 480° F.

[2] Make the sauce according to instructions on a bag or can. Heat it gently. Set it aside. Place the artichoke bottoms in cold salt water, 1 tsp Salt to 5 dl / 1 pt water, for about 10 min.

[3] Fry the pork slices about 1 1/2 min. on each side in some butter. Sprinkle gradually with salt and pepper and place them in an ovenproof dish.

[4] Beat the cream into the bearnaise sauce and pour it over the meat covering it completely.

[5] Let the artichoke bottoms drain well and put them in the dish. Cut a cross in each tomato and place them on the artichoke bottoms or ibeside them in the dish. Sprinkle with a little salt and pepper.

[6] Gratin in the middle of the oven till the dish have got a nice color, 12-15 min.

[7] Serve with boiled rice or cooked or baked potatoes and a salad.