SCHWEINSFILET   mit   GORGONZOLA  

Pork Fillet with Gorgonzola

16 medaillons of pork
16 slices raw ham
125 ml cream
250 ml Creme fraiche
125 g Gorgonzola
1 tbsp. parsley (chopped)
butter, mustard, salt, pepper

 

 

Cover medaillons with mustard on both sides. Wrap round each medaillon with a slice of raw ham.
Coat a gratin dish with butter and add pork medaillons. Cover with some flakes of butter and let all cook in oven vor about 20 minutes (180°).
Mash gorgonzola with a fork and mix well with cream, creme fraiche and parsley. Season to taste with salt and pepper.
Cover medaillons with gorgonzola mixture and gratinate 25 minutes more.

 

       Side Dish: Baguette, green ribbon noodles
     
 

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