Cooking time: Approx. 30 min.
Cooking time: 12-15 min.
Oven temperature: 250° C / 480° F
Middle groove in the oven
Unsuitable for freezing
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 `
 Cut the pork fillet into 1 inch thick slices. Pat them into shape. Set the oven to 250° C / 480° F.
 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.
 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.
 Beat the cream into the bearnaise sauce and pour it over the meat covering it completely.
 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.
 Gratin in the middle of the oven till the dish have got a nice color, 12-15 min.
 Serve with boiled rice or cooked or baked potatoes and a salad.