Fennel with cheese curd cream and pork tenderloin

Name: Fennel with cheese curd cream and pork tenderloin
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 500 g Pork tenderloin; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TABLESPOONS Oil; 2 large fennel bulbs; 2 TABLESPOONS Lemon juice; 50 g Gorgonzola cheese; 100 g Low-fat curd; 100 g Shallots; 1 Pear; 1/4 l clear meat broth (instant); 1 TABLESPOON Cranberries in juice; 7-10 Tbsp Parsley and lemon wedges

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

500 g Pork tenderloin
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TABLESPOONS Oil
2 large fennel bulbs
2 TABLESPOONS Lemon juice
50 g Gorgonzola cheese
100 g Low-fat curd
100 g Shallots
1 Pear
1/4 l clear meat broth (instant)
1 TABLESPOON Cranberries in juice
7-10 Tbsp Parsley and lemon wedges

Directions

1
Wash the meat, dab dry and rub with salt and pepper. Fry them in hot oil, turning over low heat for about 15 minutes. In the meantime, clean, wash and halve the fennel, put some green aside for garnishing.
2
Cook in boiling salt water and lemon juice for about 15 minutes. Stir cheese and quark until creamy, season with pepper. Pour the cheese cream into a piping bag with star-shaped spout. Peel shallots and pear.
3
Dice the pear. Remove meat and keep warm. Steam shallots and diced pears in a roasting pan. Deglaze with broth. Cut the meat open. Take out fennel, drain briefly and sprinkle the cheese cream on the halves.
4
Sprinkle with cranberries. Arrange everything on a plate. Garnish with parsley, fennel greens and lemon wedges. Add boiled potatoes.