Baked pork fillet

Ingredients for 4 servings:

• 800 g green beans
• some parsley
• some thyme
• 100 g onion(s)
• 5 tbsp butter
• 3 tbsp flour
• ¼ liter of water
• ¼ liter of milk
• 1 tsp vegetable broth, granulated
• 100 g blue cheese
• 600 g pork fillet(s)
• 12 slices of bacon
• 2 tbsp oil
• salt and pepper

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 5 minutes

Trim and wash the beans, then break them into bite-sized pieces. Cover and cook in salted water for about 10 minutes. Wash the parsley and thyme and chop them, reserving a little for garnish. Peel and finely dice the onions. Heat 3 tablespoons of butter in a saucepan. Fry half of the diced onions. Add the flour and sauté until lightly browned. Deglaze with 1/4 liter of water and milk, stirring constantly. Add the stock and thyme. Bring to a boil and simmer on low heat for about 5 minutes. Cut the cheese into small cubes, stir into the sauce, and let it melt. Season with salt and pepper. Wash the meat, pat dry, and cut into 10-12 medallions. Wrap each medallion with a slice of bacon. Heat oil in a large pan and fry the medallions in two batches for about 2 minutes on each side. Season with salt and pepper, then remove from the pan. Deglaze the pan with 3 tablespoons of water and pour into the cheese sauce. Drain the beans. Heat 2 tablespoons of butter in a saucepan and fry the remaining diced onion. Add the beans and parsley and toss briefly. Season with salt and pepper. Place the beans in an ovenproof dish and arrange the medallions on top. Pour over the cheese sauce. Bake in a preheated oven at 200°C (top/bottom heat) for about 25 minutes. Sprinkle with the remaining thyme and garnish with parsley. Serve with boiled potatoes.