John Myers
Ingredients for 4 servings:
- 1 pork fillet(s), fresh or thawed
- 1 can pear(s), halved, peeled and pitted (or fresh pears)
- 1 pack of Gorgonzola, or other blue cheese
- 1 cup of cream
- 1 jar white wine
- Pepper from the mill
- Salt
- Clarified butter
- e.g. cranberries
Instructions
Working time approx. 25 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 50 minutes
for festive occasions
Cut the pork fillet into slices about two fingers thick and season with freshly ground pepper. For the sauce, add the cream to a saucepan and slowly melt the cheese. Since the meat cooks very quickly, I almost finish all the side dishes first and save the meat for last. I sear the meat in hot clarified butter for about three minutes on each side. Then season lightly with salt and deglaze with the white wine. If using fresh pears, add them to the pan with the meat. Remove the meat and pears from the pan and keep warm. I prefer canned ones, though. Drain them, reserving the juice, and heat the pear halves in the microwave. Now I add the cheese and cream mixture to the stock and bring everything to a boil. If desired, add a dash of drained pear juice or a dash of sweetener to the sauce for flavor, and perhaps season with salt—it depends on the cheese. The sauce is especially delicious if you puree it with a hand blender, but it’s not necessary. Arrange the meat on a warmed platter. Fill the pear halves with cranberries and add them. Serve immediately. Serve with spaetzle, potato balls, croquettes, carrot and bacon-wrapped beans, and, of course, leaf salad.
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