Pork fillet on tagliatelle with Gorgonzola and mushroom sauce

Ingredients for 3 servings:

• 250 g pork fillet(s)
• 100g bacon
• 200 g cream
• 200 g crème fraîche
• 100 g cream cheese spread
• 100g Gorgonzola
• 250 g mushrooms (oyster mushrooms, button mushrooms, etc.)
• Herbs of Provence
• salt and pepper
• 1 tbsp chives
• 300 g tagliatelle, homemade or bought
• Cherry tomatoes, optional

Instructions

Working time approx. 15 minutes; Rest period approx. 1 day; Cooking/baking time approx. 40 minutes; Total time approx. 1 day 55 minutes

Season the pork fillet whole (preferably the day before) with salt, pepper, and Provençal herbs, then wrap it in bacon strips and let it rest. For the sauce: Bring the cream, crème fraîche, and processed cheese to a boil in a small saucepan and add the finely chopped mushrooms. Bring back to a boil, season with salt and pepper, and transfer to a small casserole dish. Add the pork fillet to the sauce and roast in the oven at 150°C for 30 minutes. Meanwhile, cook the tagliatelle according to the package instructions. Homemade tagliatelle must, of course, be made in advance, but the taste is worth it. Once the time has elapsed, remove the pork fillet from the dish, slice it, and keep warm, if desired. Melt the Gorgonzola in the sauce. Then toss the tagliatelle with the sauce. Serve everything nicely on plates and garnish with chives and, if desired, a few halved cherry tomatoes. Enjoy.