Gratinated pork filets with cheese-pepper-cream

AUTHOR
Janie Gentry
DIFFICULTY
easy
RATING
4 2
COOK TIME
45 mins
TOTAL TIME
45 mins

Ingredients

Servings: 4
  • 600 g green beans
  • 8 Stem(s) Savory
  • 1⁄2 Federation flat leaf parsley
  • 7-10 Tbsp salt, pepper, coarse pepper
  • 1 Onion
  • 750 g Pork tenderloin
  • 2-3 TABLESPOONS Oil
  • 1 TABLESPOON Flour
  • 200 g Whipped cream
  • 125 g spicy blue cheese
  • 1 TABLESPOON Butter
  • 50 g medieval Gouda (piece)

Directions

  1. 1

    Clean, wash and halve the beans. Wash the savory and parsley and shake dry. Put the beans and 4 stems of savory in boiling salted water, cover and cook for 10-12 minutes.

  2. 2

    Peel and finely chop the onion. Dab pork fillet dry and cut into approx. 12 medallions. Heat the oil in a large pan. Fry the medallions in it for 2-3 minutes on each side. Season with salt and pepper and remove.

  3. 3

    Sauté the diced onions in the frying fat, dust with flour and sauté briefly. 1⁄4 Add l water and cream while stirring, bring to the boil. Simmer for 4-5 minutes. Dice blue cheese and melt in the sauce.

  4. 4

    Season to taste with salt and about 1 teaspoon coarse pepper.

  5. 5

    Drain the beans and remove the savory. Finely chop the parsley and remaining savory. Add half of the herbs and butter to the beans and flip through.

  6. 6

    Preheat the grill of the oven. Put 3 medallions and 1⁄4 beans into four ovenproof portion moulds or put everything into one large mould. Pour blue cheese sauce over it, rub Gouda directly over it.

  7. 7

    Gratinate under the hot grill for about 5 minutes. Sprinkle with the rest of the herbs. Serve with baguette, roast potatoes or noodles.

Nutrition Facts

KCAL
640 kcal
CARBS
12 g
FATS
39 g
PROTEINS
55 g