Pork fillet with Gorgonzola and white wine sauce

Ingredients for 2 servings:

• 400 g pork fillet(s), (organic)
• 0.3 liters of strong vegetable broth
• 0.15 liters of dry white wine
• 200 g cream
• 1 sprig(s) rosemary, fresh
• 30 g Gorgonzola
• salt and pepper
• Sugar

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

oven-fried at low temperature

The quantities given are really only approximate. This applies to both the amount of meat and the quantities of the sauce ingredients. If the wine is very strong and stands out, I use more cream and more broth. If it’s lacking in flavor, I add more broth and pepper. I always do this “ad hoc.” If the Gorgonzola is too strong for you, you can leave it out; the sauce is also a treat. Take the meat out of the refrigerator about an hour before cooking so that it is at room temperature when prepared. At the same time, preheat the oven to 80 degrees Celsius using top/bottom heat. Fan-assisted cooking is not suitable. Since my oven is a bit older, I like to use a combination thermometer that displays both the oven temperature and the meat temperature. Set an ovenproof dish directly at the time of cooking and let it heat up. Only sear the meat when it reaches exactly 80 degrees Celsius. Clean, wash, dry, and season the meat with salt and pepper. Brown well on all sides in a grill pan with clarified butter. Then place the meat in the preheated ovenproof dish, reserving the cooking fat. Insert a thermometer into the thickest part of the meat. The meat is cooked to perfection when it reaches an internal temperature of 65 degrees Celsius. It will then be buttery soft and pink on the inside, but definitely not rare. Cooking at low temperatures can take 30 minutes for a small piece of fillet, but 45 minutes, an hour, or even longer for a large whole fillet. The internal temperature is crucial. While the meat is in the oven, make a sauce from the cooking fat, wine, stock, and cream. Add the sprig of rosemary and the Gorganzola, stir until the cheese has dissolved, bring to a boil briefly, then continue to simmer at low heat and reduce for about 10 minutes. Season to taste with salt, pepper, and a pinch of sugar. Thicken the sauce a little at the end, if desired. When the meat has reached 65 degrees Celsius, quickly slice it (it cools quickly). I always add the meat stock that has formed in the casserole dish to the white wine sauce at the end. Arrange everything on a plate and pour the sauce over it. The great thing about low-temperature cooking: If the meat is cooked, but your guests are running late or something simply comes up before dinner, you can simply lower the oven temperature to below 80 degrees Celsius. This interrupts the cooking process and temporarily keeps the meat warm. Another alternative: I often prepare the meat in the morning, then wrap it in aluminum foil. In the evening, I warm it briefly in the foil in the oven (even below 80 degrees Celsius) and then add it to the hot (but no longer boiling) sauce. I like to serve it with tagliatelle, Parmesan cheese, bacon-wrapped beans, and/or leaf spinach. And—if you like—you can add wild cranberries for dipping. The meat also tastes great with potatoes or dumplings and red cabbage. The fillet is an all-rounder and really simple to prepare.