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Pork fillet with cauliflower and light cheese béchamel sauce

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Ingredients for 4 servings:

  • 500 g cauliflower
  • 400 g pork fillet(s)
  • 2 tbsp butter
  • 2 tbsp flour
  • 500 ml milk, 1.5% fat
  • 52 g processed cheese, 30% fat.
  • salt and pepper
  • nutmeg
  • 2 tbsp oil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

also tastes good with asparagus or Brussels sprouts

Divide the cauliflower into florets and cook in salted water for about 15 minutes until al dente. Then drain. Melt the butter. Add the flour and sauté. Stir in the milk and bring to a boil. Melt the cheese in it and season with salt, pepper, and nutmeg. Add the cauliflower and fold in. Cut the meat into medallions and fry in the hot oil for about 2 minutes on each side, seasoning with salt and pepper.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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