Hearty Brussels Sprouts-Smoked Pork Loin-Gratin

Hearty Brussels Sprouts-Smoked Pork Loin-Gratin

Casserole

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Cook Time

1 h 10 min

Servings

4

Difficulty

Medium

Prep Time

50 min

This Thermomix® recipe for Hearty Brussels Sprouts-Smoked Pork Loin-Gratin is ready in 1 h 10 min and yields 4 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

This Brussels sprouts-smoked pork loin-gratin is a hearty and warming dish that tastes particularly good in the cold season. The combination of Brussels sprouts, potatoes and spicy smoked pork loin, topped with creamy Gorgonzola and crunchy hazelnuts, is simply irresistible. I like to make this casserole when it's uncomfortable outside because it's quick to prepare and warms you from the inside. The Gorgonzola provides a special touch that harmonizes perfectly with the Brussels sprouts. A great dish for the whole family!

Ingredients (12 ingredients)

  • 500 g Potatoes
  • 500 g Brussels sprouts
  • to taste Salt
  • 400 g Smoked pork loin chop
  • 1 tbsp Oil
  • 30 g Butter or margarine
  • 30 g Flour
  • 0.25 l Milk
  • 0.25 l Organic vegetable broth
  • 150 g Gorgonzola cheese
  • to taste Pepper
  • 20 g Hazelnuts

Preparation (9 steps)

1

Prepare potatoes

Thermomix® Setting
20 min/Varoma/Speed 1 Varoma

Wash 500 g potatoes and place in the steamer basket. Fill 500 ml water into the mixing bowl, insert steamer basket and steam for 20 Min./Varoma/level 1.

1200
2

Prepare Brussels sprouts

Thermomix® Setting
20 min/Varoma/Speed 1 Varoma

Clean, wash 500 g Brussels sprouts and place in the Varoma container. After the potato cooking time has expired, place the Varoma on top and steam for another 20 Min./Varoma/level 1.

1200
3

Fry smoked pork loin

Wash 400 g smoked pork loin chop, pat dry and cut into cubes. Heat 1 tbsp oil in a pan and fry the meat in it for about 3 minutes. Set aside.

4

Prepare roux

Thermomix® Setting
2 min/212°F/Speed 2 100

Put 30 g butter or margarine in the mixing bowl and melt for 3 Min./100°C/level 1. Add 30 g flour and sauté for 2 Min./100°C/level 2.

120
5

Prepare sauce

Thermomix® Setting
1 min/140°F/Speed 2 60

Add ¼ l milk and ¼ l organic vegetable broth and cook for 5 Min./90°C/level 3. Cut 150 g Gorgonzola cheese into cubes. Put half of the cheese in the mixing bowl and stir in for 1 Min./60°C/level 2.

60
6

Season sauce

Thermomix® Setting
10 sec/Speed 3

Season with salt and pepper and stir for 10 sec./level 3.

10
7

Chop nuts

Thermomix® Setting
3 sec/Speed 5

Put 20 g hazelnuts in the mixing bowl and chop coarsely for 3 sec./level 5. Transfer.

3
8

Layer casserole

Drain potatoes and Brussels sprouts. Rinse potatoes, peel and cut into thick slices. Place potatoes, Brussels sprouts and smoked pork loin in a baking dish.

9

Finish casserole

Pour sauce over it. Distribute the remaining cheese and nuts on top. Bake in a preheated oven (electric oven: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 10 minutes.

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About this recipe

This Brussels sprouts-smoked pork loin-gratin is a dish that has tradition in our family. My grandma always prepared it in the fall when the Brussels sprouts came fresh from the field. She didn't make it in the Thermomix®, but the modern version is in no way inferior to the original and is much quicker to prepare. The smell that arises when baking immediately reminds me of cozy Sunday afternoons. The ingredients all play an important role in the taste and texture of the gratin. The Brussels sprouts, slightly bitter and yet so nutritious, form the basis. The potatoes provide a pleasant satiety and a creamy consistency. The smoked pork loin chop, with its smoky aroma, brings a hearty note to the game. The Gorgonzola, with its spicy and slightly sharp taste, is the icing on the cake and harmonizes perfectly with the Brussels sprouts. The hazelnuts provide a crunchy contrast and a nutty aroma. When preparing in the Thermomix®, it is important to adhere to the cooking times exactly so that the Brussels sprouts do not become too soft. Make sure to clean the Brussels sprouts before cooking and remove the outer leaves. The potatoes should not be too large so that they cook evenly. When frying the smoked pork loin chop, it is important that it does not become too dry. It should only get a little color. The roux should be stirred well so that no lumps form. When seasoning the sauce, it is important to consider the Gorgonzola taste. You may need to use less salt. For a vegetarian version, you can replace the smoked pork loin with smoked tofu or smoked cheese. For a vegan version, you can replace the Gorgonzola with vegan cheese substitute and the milk with plant-based milk. Instead of hazelnuts, you can also use walnuts or almonds. As spices, nutmeg, caraway seeds or marjoram go very well in addition to salt and pepper. The Brussels sprouts-smoked pork loin-gratin tastes best when it comes fresh from the oven. A fresh salad or a piece of bread goes well with it. You can also prepare it well and only bake it shortly before serving. Leftovers can be stored in the refrigerator and warmed up the next day. The gratin is also ideal for freezing. Before freezing, however, it should be completely cooled.

Created by

Sophie Schmidt

Sophie Schmidt

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Tags

#Hearty #Wintery #Meat #Casserole

Allergens

  • Milk
  • Nuts

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