Tender filet in gorgonzola cream

Name: Tender filet in gorgonzola cream
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 Pork tenderloin (approx. 350 g); 1 collar Spring onions; 1/2 potty or 1/2 tsp dried thyme; 1 package (450 g) frozen rösti corners; 1-2 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 1/4 l clear soup; 100 g Whipped cream; 150 g frozen peas; 100 g Gorgonzola cheese; 1-2 TABLESPOONS sauce thickener; 7-10 Tbsp Parsley; baking paper

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 Pork tenderloin (approx. 350 g)
1 collar Spring onions
1/2 potty or 1/2 tsp dried thyme
1 package (450 g) frozen rösti corners
1-2 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp white pepper
1/4 l clear soup
100 g Whipped cream
150 g frozen peas
100 g Gorgonzola cheese
1-2 TABLESPOONS sauce thickener
7-10 Tbsp Parsley
baking paper

Directions

1
Preheat the oven to 210 ° C (circulating air: 175 ° C/ gas: level 3). Wash the meat, dab dry and cut into slices. Clean and wash spring onions and cut into rings. Wash thyme and chop finely. Place the Rösti corners on a baking tray lined with baking paper. Bake in the oven for about 20 minutes.
2
After 10 minutes baking time turn the Rösti over. Heat the oil. Fry the meat for about 5 minutes while turning. Add spring onions to the meat and fry briefly while turning. Season with salt and pepper. Add stock and cream and bring to the boil. Add peas and thyme and simmer in the sauce for 2-3 minutes. Crumble the gorgonzola roughly. Melt in the sauce. Bring sauce to the boil and thicken with sauce thickener. Season to taste with salt and pepper.
3
Add stock and cream and bring to the boil. Add peas and thyme and simmer in the sauce for 2-3 minutes. Crumble the gorgonzola roughly. Melt in the sauce. Bring sauce to the boil and thicken with sauce thickener. Season to taste with salt and pepper. Serve with hash browns. Garnish with some parsley