Baked pork medallions with blue mushroom cheese sauce

Ingredients for 2 servings:

• 300 g pork fillet(s)
• 6 slice(s) bacon, streaky (very thin slices)
• 3 tbsp oil, for frying
• 50 g cheese, blue cheese
• 1 tsp vegetable stock, granulated, to taste
• ⅛ liter milk
• 50 g butter
• 1 ½ tbsp flour
• 1 m.-sized onion(s)
• 1 tsp thyme, dried
• 1 tsp, heaped parsley, frozen or equivalent amount fresh, chopped
• some salt
• some pepper
• 400 g green beans – fresh or frozen
• Broth, strong for cooking the beans

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

incredibly good – even for non-fans of blue cheese

Preheat oven to 175°C (350°F). Cook beans (wash and trim fresh beans) in boiling broth for about 15 minutes. Then remove from the broth with a slotted spoon, reserving the broth (1/8 liter of which will be used for the sauce). Peel the onion and dice it into small pieces. Heat the butter in a saucepan and sauté the diced onion until translucent. Add the flour, stir, then deglaze with 1/8 liter of the vegetable broth and milk (to make a roux) and bring to a boil. Add the dried thyme and frozen parsley and simmer for about 5 minutes. Cut the blue cheese into small pieces and add it to the sauce to dissolve it. (It goes faster if you stir the sauce vigorously with a whisk.) Season the sauce with the granulated vegetable broth. Wash the pork fillet and pat dry. Cut into 6 medallions (3.5-4 cm each). Wrap each medallion with a slice of bacon. Heat oil in a pan and sear the medallions on each side. Season with salt and pepper. Remove the medallions from the pan and keep warm. Add the cooked beans to the pan with the fat from the medallions and toss briefly. Arrange the beans in a baking dish, place the medallions on top, and cover with the cheese sauce. Bake in the oven for about 20 minutes. Garnish with parsley before serving. This dish goes perfectly with croquettes or French fries.