Pork baked with vegetables under béchamel sauce
4 servings
70 minutes
Pork baked with vegetables in béchamel sauce is an exquisite dish of European cuisine that combines the tenderness of meat, the rich creamy flavor of the sauce, and the aroma of fresh vegetables. Béchamel sauce, originating from French gastronomy, adds a special softness to the texture, while nutmeg adds a spicy note. Baked mushrooms and tomatoes create a harmonious blend of freshness and richness. Melted cheese forms an appetizing golden crust, making the dish even more appealing. This culinary masterpiece is perfect for a cozy dinner or festive table, and its taste remains memorable due to the depth of aroma and balance of ingredients.
1
Cut the pork into pieces of any size and place them in a baking dish. Optionally, salt and pepper to taste.
- Pork tenderloin: 600 g
- Salt: to taste
- Ground black pepper: to taste
2
Peel the onion and slice it into half rings. Place it on the pork.
- Onion: 2 pieces
3
Prepare béchamel sauce. For this, melt butter in a pan over low heat and add flour. Stir thoroughly to avoid lumps.
- Butter: 100 g
- Wheat flour: 3 tablespoons
4
Pour milk into the oil-flour mixture in a thin stream, add salt, pepper, and a couple of pinches of nutmeg. Cook the sauce, stirring, until thickened. The consistency should be like low-fat sour cream.
- Milk 2.5%: 700 ml
- Salt: to taste
- Ground black pepper: to taste
- Nutmeg: to taste
5
Pour the sauce over the meat with onions. Use about a third of the total sauce for this.
- Milk 2.5%: 700 ml
6
Chop fresh champignons and layer them on the meat with onions, pouring a third of the sauce over.
- Fresh champignons: 300 g
- Milk 2.5%: 700 ml
7
Cut the tomatoes, layer them, and pour the remaining sauce over.
- Tomatoes: 2 pieces
- Milk 2.5%: 700 ml
8
Grate the cheese and sprinkle it over the dish.
- Cheese: 100 g
9
Bake for 45-50 minutes at 180 degrees.
10
It can be served as a standalone dish or with a side.