Description
Zartes Schweinefilet und würziger Kochschinken vereinen sich mit samtiger Sahnesoße, Muskat und Bandnudeln. Goldbraun überbackener Käse bildet eine knusprige Kruste über dem cremigen, aromatischen Fleischtopf.
Ingredients
Scale
- 150 g Kochschinken
- 50 g Butter
- 250 g Sahne
- 350 g Bandnudeln
- 200 g Käse, gerieben
- 600 g Schweinefilets
- 200 ml Brühe
- Muskat
- Salz
- Pfeffer
- Majoran
- Petersilie
Instructions
- Bring a large pot of salted water to a boil. Add the Bandnudeln (ribbon noodles) and cook according to package instructions until al dente. Drain the noodles immediately, rinse briefly under cold water to stop the cooking process, and let them drain well. Transfer the cooked noodles to a large mixing bowl and toss them with 50 g of the grated cheese, ensuring the cheese is evenly distributed throughout the noodles.
- Preheat your oven to 210°C (410°F) top and bottom heat. Lightly grease a large ovenproof casserole or baking dish. Spread the cheese-coated noodles evenly into the greased baking dish, creating a smooth base layer.
- Trim the pork tenderloin (Schweinefilet) of any excess fat or sinew, then cut it into slices about 3 cm thick. Season the pork medallions generously on both sides with salt, freshly ground black pepper, freshly grated nutmeg, and a pinch of dried marjoram.
- Heat the butter in a large frying pan over medium-high heat until foaming. Add the seasoned pork slices and sear them for about 2-3 minutes per side, or until they are nicely browned but not fully cooked through. Remove the pork medallions from the pan and arrange them evenly over the layer of noodles in the baking dish.
- With the pan still on the heat, pour in the broth (Brühe) and the cream (Sahne), using a wooden spoon to deglaze and scrape up any browned bits from the bottom of the pan for extra flavor. Allow the sauce to simmer gently for a few minutes, reducing slightly and thickening. Season the sauce generously with salt, pepper, nutmeg, marjoram, and, if desired, a splash of white wine. Taste and adjust the seasoning as needed.
- Pour the creamy sauce evenly over the pork and noodles in the baking dish, ensuring the entire surface is coated.
- Cut the cooked ham (Kochschinken) into thin strips. Distribute the ham strips evenly over the top of the casserole.
- Sprinkle the remaining grated cheese evenly over the casserole, covering the surface for a golden, bubbly crust.
- Place the casserole in the preheated oven and bake for about 20 to 25 minutes, or until the cheese is melted, bubbling, and has developed a golden brown crust. The sauce should be hot and thickened, and the pork cooked through but still tender.
- Remove the casserole from the oven and allow it to rest for a few minutes before serving. Garnish with freshly chopped parsley for a burst of color and freshness, then serve hot.
Notes
Feel free to add a splash of white wine to the sauce for extra depth of flavor. For a slightly lighter version, use half-and-half instead of full cream. You can substitute turkey or chicken breast for pork tenderloin if preferred. Freshly grated cheese, such as Gouda or Emmental, works best for a deliciously melty topping. Serve this casserole with a crisp green salad for a complete meal.
- Prep Time: 10
- Cook Time: 20
- Category: Geflügel und Fleisch Rezepte
Nutrition
- Serving Size: 2 Portionen
- Calories: 400-550
- Sugar: 2-6g
- Sodium: 600-900mg
- Fat: 25-35g
- Saturated Fat: 9-15g
- Carbohydrates: 20-35g
- Fiber: 1-4g
- Protein: 35-50g
- Cholesterol: 90-150mg
