Pork fillet with almond crust and Gorgonzola sauce

Ingredients for 4 servings:

• 3 m.-large shallot(s), finely dice
• 1 ½ tbsp butter
• 200 ml sweet cream
• 200 ml chicken stock
• 100g Gorgonzola
• 120 g almond(s), ground
• 30 g breadcrumbs
• 6 tbsp butter
• 2 tbsp oil, for frying
• 750 g pork fillet(s), cut into 8 slices
• some nutmeg
• Salt and pepper freshly ground, black

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

Sweat the shallots in 1 1/2 tablespoons of butter until translucent. Add the stock, cream, and Gorgonzola, stirring to dissolve and reduce by a third. Toast the breadcrumbs and almonds in 6 tablespoons of hot butter. Season the fillet with salt and pepper, and sear briefly in hot oil. Transfer to a dish, spread with the almond mixture, and bake in a preheated oven at 180°C (convection oven) for about 15 minutes. Thicken the sauce with 1 tablespoon of cornstarch. Season with nutmeg and pepper and serve with the fillet. Delicious with tagliatelle pasta.