Pork fillet with Gorgonzola sauce and spring vegetables

Ingredients for 4 servings:

• 1 pork fillet(s)
• 500 g potatoes, small
• 300 g beans (princess beans, e.g. from Iglo)
• 300 g carrot(s) (Parisian-style carrots, also frozen)
• 200 g peas, young (also frozen)
• 150g Gorgonzola
• 150 g cream
• 150 ml milk
• 2 tbsp butter
• 1 tbsp flour
• some vegetable broth, instant
• Salt
• pepper
• nutmeg
• Oil for frying
• 150 ml water

Instructions

Working time approx. 50 minutes; Total time approx. 50 minutes

Simple but great recipe for Easter!

Cut the pork fillet into medallions approximately 2 cm thick. Brush with a little oil, sprinkle with salt and pepper, and let stand for a while. In the meantime, peel the small (preferably new) potatoes and cook them in a little salted water. For the sauce, melt 1 tablespoon of butter in a saucepan. Sprinkle with the flour and mix. Pour in the milk and cream and immediately stir quickly to avoid lumps. Season with half a teaspoon of instant stock, pepper, and a little nutmeg, and bring to a boil. Finally, add the diced Gorgonzola and stir until the sauce is creamy, but bits of Gorgonzola are still visible. Season to taste. For the vegetables, melt 1 tablespoon of butter in a large pan and add the vegetables all at once. Sprinkle with salt and pepper and fry lightly, stirring constantly. Then add about 150 ml of water and cook until al dente. The water should completely evaporate, and the vegetables should have a nice color and shine. Brown the pork fillet medallions in a pan with a little oil for about 5 minutes on each side. Place 3 potatoes on each warmed plate. Arrange the buttered vegetables and 2-3 medallions next to each plate. Pour the sauce decoratively over the medallions. Serve garnished with fresh herbs.