Pork filet and fennel potties

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   Clean, wash and slice the fennel. Wash pork fillet, dab dry and cut into 8 medallions. Heat 1-2 tablespoons of oil in a pan. Lightly fry the fennel slices in it, deglaze with white wine and remove from the pan. Put the white wine aside.

2. 2

   Peel and chop the onion. Season medallions with salt and pepper. Heat 1 tablespoon of oil in a frying pan, fry the medallions for about 5 minutes, turning them over and taking them out. Heat 1 tablespoon of oil in a saucepan. Sauté the onion cubes in it until translucent, deglaze with the white wine and top up with cream. Cut gorgonzola roughly into pieces and dissolve in the cream. Put fennel slices in an ovenproof dish, place medallions on top and pour the sauce over them. Cook in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 15-20 minutes. In the meantime, drain the dried tomatoes, cut them into cubes and mix them with the pink berries.

3. 3

   Sauté the onion cubes in it until translucent, deglaze with the white wine and top up with cream. Cut gorgonzola roughly into pieces and dissolve in the cream. Put fennel slices in an ovenproof dish, place medallions on top and pour the sauce over them. Cook in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 15-20 minutes. In the meantime, drain the dried tomatoes, cut them into cubes and mix them with the pink berries. Take the casserole out of the oven and spread the tomato mixture on the medallions

4. 4

   15 minutes waiting time

Nutrition Facts

KCAL
580 kcal

CARBS
7 g

FATS
43 g

PROTEINS
38 g