in Italy

Pork fillet in Gorgonzola sauce

updated

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Ingredients for 5 servings:

  • 300g Gorgonzola
  • 250 ml cream
  • 600 g pork fillet(s)
  • 500 g ribbon noodles (tagliatelle)
  • 2 garlic cloves
  • Paprika powder
  • salt and pepper

Instructions

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

from the Witches’ Mountain

First, slice the pork fillet and garlic (amount to taste). Season the fillet with salt and pepper and fry on both sides. Then remove the fillet from the pan. Briefly fry the garlic in the pan juices, then add the cream and the diced Gorgonzola to the pan over low heat and let it melt. You can use more or less Gorgonzola to taste, so it’s best to test it carefully first! Season to taste with a little paprika. Meanwhile, cook the pasta. Just before the pasta is done, add the pork fillet back to the sauce and heat through. Serve with the pasta.

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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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