John Myers
Pork Fillet in Gorgonzola Sauce
The perfect pork fillet in gorgonzola sauce recipe with a picture and simple step-by-step instructions.
- 600 g Pork tenderloin
- Salt pepper
- Olive oil
- Some butter
- 250 ml Beef broth
- 250 ml Whipped cream unbeaten
- 100 g Gorgonzola
- 2 Pc. Garlic cloves chopped
- 125 ml Quimiq chilled
- 1 shot White wine
- 150 g Cherry tomatoes
- 1 tbsp Olive oil
- 2 Branches Fresh thyme
- Salt, sugar, pepper
- 1 tbsp Chopped parsley
- Cut the pork fillet into approx. 2 cm thick slices and season with salt and freshly ground pepper. Sear in olive oil and butter on both sides (2 minutes on each side) and keep warm.
- Deglaze the roast with beef soup and whipped cream.
- Add the Gorgonzola and whisk until smooth. Mix the sauce with the chopped garlic, QuimiQ and white wine and season to taste. (Didn’t have any salt as the Gorgonzola was already quite spicy)
- Place the seared fillet slices in the sauce and let them steep briefly.
- Lightly fry the cherry tomatoes with a little sugar (with stems) and the sprigs of thyme in olive oil and season with salt, pepper and the chopped parsley.
- We had ribbon noodles as a side dish. Arrange the meat and pasta on the plate, pour the sauce over it and drape the fried cherry tomatoes on top.
- A good glass of white wine goes well with it! Now I wish everyone HAPPY APPETTIT!
Facebook Comments