Gratinated fillet of pork with pointed cabbage and carrot vegetables

Name: Gratinated fillet of pork with pointed cabbage and carrot vegetables
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 8
Ingredients: 750 g Carrots; 1.5-1.8 kg Pointed cabbage; 2 medium-sized onions; 50 g Butter or margarine; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1.2 kg Pork fillets (300-400 g each); 6 TABLESPOONS Oil; 2 TABLESPOONS Flour; 350 ml clear soup; 250 g Whipped cream; 200–250 g Gorgonzola cheese; 150 g grated, medieval Gouda cheese

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 8

750 g Carrots
1.5-1.8 kg Pointed cabbage
2 medium-sized onions
50 g Butter or margarine
7-10 Tbsp Salt
7-10 Tbsp Pepper
1.2 kg Pork fillets (300-400 g each)
6 TABLESPOONS Oil
2 TABLESPOONS Flour
350 ml clear soup
250 g Whipped cream
200–250 g Gorgonzola cheese
150 g grated, medieval Gouda cheese

Directions

1
Peel and wash the carrots. Clean, wash and drain the pointed cabbage. Cut carrots into slices, pointed cabbage into coarse strips. Peel and finely chop the onions. Heat 30 g fat in a saucepan, fry half of the onions in it. Add carrots, also fry for about 1 minute and season with salt and pepper.
2
Add approx. 300 ml water, bring to the boil, cover and simmer for approx. 3 minutes. Add pointed cabbage, fold in, season with salt and pepper and bring to the boil again. Steam covered for 8-10 minutes. Cut pork fillets into small (40-50 g heavy) medallions. Heat 2 tablespoons of oil in a large frying pan and fry 8-10 medallions for about 4 minutes, turning them over. Season with salt and pepper and remove from the pan. Fry the remaining medallions in the same way. Add 20 g fat to the frying fat in the pan and fry the remaining onion cubes in it. Dust with flour and sauté briefly. Add stock and cream while stirring, bring to the boil and simmer for 4-5 minutes. Cut blue cheese into pieces and melt in the hot sauce while stirring.
3
Fry the remaining medallions in the same way. Add 20 g fat to the frying fat in the pan and fry the remaining onion cubes in it. Dust with flour and sauté briefly. Add stock and cream while stirring, bring to the boil and simmer for 4-5 minutes. Cut blue cheese into pieces and melt in the hot sauce while stirring. Season with pepper and possibly some salt. Pour off the vegetable water. Season vegetables with salt and pepper. Put the vegetables in a large ovenproof dish and spread the medallions on top. Pour gorgonzola cream over them and sprinkle with gouda. Gratinate under the preheated grill for approx. 5 minutes/ or bake in the preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: level 4) for 15-20 minutes
4
Season with pepper and possibly some salt. Pour off the vegetable water. Season vegetables with salt and pepper. Put the vegetables in a large ovenproof dish and spread the medallions on top. Pour gorgonzola cream over them and sprinkle with gouda. Gratinate under the preheated grill for approx. 5 minutes/ or bake in the preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: level 4) for 15-20 minutes
5
Preparation time approx. 1 1/4-1 1/2 hours