Gratinated pork fillets with gorgonzola cream

Name: Gratinated pork fillets with gorgonzola cream
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 600 g green beans; 8 Stem(s) Savory; 1/2 bunch Parsley; 7-10 Tbsp Salt; 1 small onion; 2 (approx. 600 g) Pork fillets; 2-3 TABLESPOONS Oil; 7-10 Tbsp Pepper; 1 TABLESPOON Flour; 250 ml clear soup; 200 g Whipped cream; 125 g Gorgonzola cheese; 1 TABLESPOON Butter or margarine; 50 g grated, medieval Gouda cheese; 7-10 Tbsp coarse pepper

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

600 g green beans
8 Stem(s) Savory
1/2 bunch Parsley
7-10 Tbsp Salt
1 small onion
2 (approx. 600 g) Pork fillets
2-3 TABLESPOONS Oil
7-10 Tbsp Pepper
1 TABLESPOON Flour
250 ml clear soup
200 g Whipped cream
125 g Gorgonzola cheese
1 TABLESPOON Butter or margarine
50 g grated, medieval Gouda cheese
7-10 Tbsp coarse pepper

Directions

1
Wash, clean and break the beans. Wash the savory and parsley, shake dry and put 4 stems of savory aside for garnishing. Put the beans and remaining savory in boiling salted water, cover and cook for 12-15 minutes.
2
Peel and finely chop the onion. Cut pork fillet into approx. 12 medallions. Heat the oil in a pan and fry the medallions for 4-5 minutes while turning. Season with salt and pepper and remove from the pan.
3
Sauté the diced onions in the frying fat, 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.
4
Season with pepper and possibly some salt. Chop the parsley. Drain the beans and remove the savory. Add the fat and parsley to the beans and toss in. Arrange the medallions and beans in ovenproof serving tins or a large mould.
5
Spread gorgonzola cream over it, sprinkle with Gouda and grill under the preheated grill for about 5 minutes. Sprinkle with coarse pepper and garnish with savory. Baguette tastes good with it.