It’s hard to decide whether this dish tastes better or looks better. I guess you’ll have to find out for yourself.
Ingredients
Sauce:
- Red chili pepper – 1 piece
- Sugar – 80 g
- Garlic clove – 1 piece
- Fresh ginger – 1 teaspoon
- Salt – a pinch
- Grated orange zest – 2 tablespoons
- Orange juice – 250 ml
- Soy sauce – 60 ml
Broccoli and Cauliflower Casserole:
- Broccoli – 1 piece
- Cauliflower – 1 piece
- Eggs – 3 pieces
- Butter – 50 g
- Cake flour – 30 g
- Milk – 0.5 l
- Gorgonzola cheese – 100 g
- Grated Grana Padano cheese – 40 g
- Salt – a pinch
- Ground nutmeg – a pinch
- Black pepper – a pinch
Duchesse Potatoes:
- Eggs – 3 pieces
- Butter – 50 g
- Olive oil – 1 tablespoon
- Salt – a pinch
- Black pepper – a pinch
- Potatoes – 600 g
Pork Tenderloins:
- Pork tenderloin – 1 kg
- Parsley – 2 tablespoons
- Olive oil – 1 tablespoon
- Salt – a pinch
- Black pepper – a pinch
Preparation
Sauce: In a saucepan, combine grated orange zest and juice, grated ginger, and chopped garlic with a small amount of salt. Stir in sugar and Indonesian soy sauce while continuously stirring. Place the saucepan on the stove and simmer over low heat. Reduce the sauce. Add sliced chili pepper with seeds to the simmering sauce.
Broccoli and Cauliflower Casserole: In separate pots, bring water with salt to a boil and blanch broccoli and cauliflower florets separately. Then, shock them in a bowl of cold water with ice. Drain excess water. In a clean pot, melt butter. Add sifted flour and sauté for 3-4 minutes, stirring constantly. Pour in cold milk while stirring continuously. Add nutmeg, salt, pepper, and small pieces of gorgonzola cheese. Stir until the cheese is completely melted. Add egg yolks to the sauce while stirring continuously. Spread some of the cheese béchamel sauce onto the bottom of casserole molds. Arrange broccoli and cauliflower florets on top of the sauce, then cover them with more sauce. Add another layer of vegetables, pour more sauce over them, and sprinkle grated Grana Padano cheese on top. Place the casseroles in a preheated oven at 180°C (convection) and bake for about 15 minutes.
Duchesse Potatoes: Boil the potatoes in their skins, then peel and transfer to a pot. Mash until smooth. Place the pot on the stove, dry the potatoes, stirring constantly. Remove from the heat, add egg yolks, and mix vigorously until all the ingredients are combined. Add butter and mix well. Season with salt and pepper. Transfer the mixture to a piping bag; on a baking sheet lined with parchment paper drizzled with olive oil, pipe the mixture into small mounds. Place the Duchesse potatoes in the preheated oven at 180°C (convection) and bake for 5-10 minutes until golden brown (bake the potatoes simultaneously with the casseroles).
Pork Tenderloins: Wash, clean, and dry the pork tenderloins. Cut them in half and season with salt and pepper on both sides. Sear them on a hot grill pan with a small amount of olive oil for about 2 minutes on each side. Place the seared tenderloins on a piece of parchment paper on a baking rack. Put them in the oven where the casseroles and potatoes are baking and bake for 8-10 minutes. Drain any excess liquid that leaked from the tenderloins during baking. Set the meat aside.
Serving: Slice the pork tenderloin diagonally and arrange it on a plate, then drizzle with soy sauce. Serve alongside the Duchess potatoes. Garnish the pork tenderloin with chopped parsley and serve with the broccoli and cauliflower casserole.
