Pork fillet – potato – gratin with pear

Ingredients for 3 servings:

• 600 g potatoes
• 1 onion(s)
• 2 tbsp butter
• 1 tbsp flour
• ¼ liter of milk
• 1 tsp vegetable broth, granulated
• 150g Gorgonzola
• salt and pepper
• nutmeg
• marjoram
• 5 slices of bacon
• 500 g pork fillet(s)
• 1 pear(s)

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Boil the jacket potatoes and let them cool. Dice the onion and fry in a pan with a tablespoon of butter until translucent. Add the flour and sauté. Pour in the milk and a little water (depending on how thick you want the sauce), stir in the broth, and simmer for about five minutes, stirring frequently. Dice the Gorgonzola and stir it into the sauce. Season with salt, pepper, and nutmeg. Cut the pork fillet into eight to ten medallions and sprinkle with marjoram. Halve the bacon slices lengthwise and wrap each medallion with half a slice of bacon. Heat 1 tablespoon of butter in a pan and fry the meat for a maximum of two minutes on each side. Season with pepper and a little salt. Slice the potatoes and wedge the pear. Layer both with the medallions in a greased baking dish and pour the sauce over them. Bake in a preheated oven at 200°C for about 20 minutes.