John Myers
Pork Fillet in Gorgonzola Sauce with Homemade Spaetzle and Almond Broccoli
The perfect pork fillet in gorgonzola sauce with homemade spaetzle and almond broccoli recipe with a picture and simple step-by-step instructions.
- 300 g Pork tenderloin
- Olive oil
- Milk
- 1 Onion
- 1 Clove of garlic
- 50 g Gorgonzola
- 200 g Flour
- 2 Eggs
- 75 ml Water
- 1 Broccoli
- 50 g Flaked almonds
- Butter
- Salt, pepper, sugar
- For the spaetzle, mix eggs with water, add salt and flour and then beat vigorously until some bubbles appear. Now press the dough through a spaetzle sieve into hot, almost boiling, salted water. When the spaetzle are on top, fish out with a sieve and set aside until serving. Fry in butter before serving. Cut the fillet into pieces (cylindrical shape, see pictures) and sear them. When it has got color, season with salt and pepper and wrap in aluminum foil at 100 ° in the oven for about 10 minutes.
- For the sauce, add a little oil to the pan in which the fillets were fried. Cut the onion into cubes, finely chop the garlic and sauté. Sprinkle 1 teaspoon of sugar on top, deglaze with approx. 150ml milk and possibly a little white wine. Add the Gorgonzola and stir until it has dissolved. If you like, you can also use cream instead of milk. Season to taste with salt and pepper. Meanwhile, cook the broccoli in salted water until cooked. Then fry in butter and add flaked almonds. Arrange everything together. Enjoy your meal! = D
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