Bean gratin with pork medallions

Ingredients for 4 servings:

• 800 g beans, green
• salt and pepper
• some parsley
• some thyme
• 1 g onion(s)
• 5 tbsp butter
• 3 tbsp flour
• 250 ml milk
• 250 ml water
• 1 tsp vegetable broth, granulated
• 100 g Gorgonzola or other blue cheese
• 600 g pork fillet(s)
• 10 slices of bacon
• 2 tbsp oil

Instructions

Working time approx. 50 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 15 minutes

Wash and trim the beans, then halve them crosswise. Cover and cook in boiling salted water for about 15 minutes. Drain. Wash, pick, and chop the parsley and thyme. Peel and dice the onion. Heat 3 tablespoons of butter in a saucepan. Fry half of the onions in it. Sprinkle with flour and sweat. Pour in the milk and water, stirring continuously. Bring to a boil, then stir in the granulated stock. Add the thyme and simmer for about 5 minutes, stirring frequently. Cut the cheese into pieces and melt it in the sauce. Season with salt and pepper. Wash the pork fillet, pat dry, and cut into 10-12 medallions. Wrap each medallion with a slice of bacon. Heat oil in a large non-stick pan and sear the medallions vigorously for about 2 minutes on each side. Season with salt and pepper, and remove from the pan. Loosen the pan juices with a little water, stirring occasionally, and pour into the sauce. Heat 2 tablespoons of butter in a pan. Sauté the remaining diced onion. Add the beans and parsley, sweat briefly, and season with salt and pepper. Arrange the green beans in a large casserole dish. Place the pork medallions on top and pour the cheese sauce over them. Bake the bean gratin in a preheated oven (electric oven: 200°C, fan oven: 175°C, gas mark 3) for about 25 minutes. Garnish with some thyme and parsley. New potatoes are delicious with this dish.