Pork loin with bacon and Gorgonzola

Ingredients for 4 servings:

• 800 g pork loin(s)
• 300 g smoked ham or bacon in thin slices
• 500 g mushrooms
• 200g Gorgonzola
• 1 cup of cream, approx. 200 g
• 125 ml white wine
• 2 tsp cornstarch
• salt and pepper
• some vegetable broth

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 5 minutes

Preheat the oven to 180°C fan/convection oven. Trim the loin and cut several times lengthwise. Season the cuts well with pepper. Lay the bacon or ham out flat so that the slices overlap and the loin can be wrapped in them. Place the loin on top of the ham and place Gorgonzola slices into the cuts. Wrap the loin tightly in the ham and secure with roulade pins or toothpicks if necessary. Place in a baking dish and roast uncovered in the oven at 180°C for 30 minutes. After 15 minutes, pour in the cream. In the meantime, trim and thinly slice the mushrooms. Mix the cornstarch with the white wine and, after 30 minutes of cooking, add it to the baking dish along with the mushrooms. Add a little salt. If the sauce seems too thin, add a little more vegetable stock or cream. Cook for another 10-15 minutes. When the mushrooms are cooked, slice the loin and serve with pasta and the sauce (green tagliatelle is particularly nice).