Roro's gratinated fillet pan

Ingredients for 4 servings:

• 600 g pork fillet(s)
• 500 g carrot(s)
• 2 m.-sized onion(s)
• 75 ml water
• 200 g cream
• 150 g Gorgonzola or other blue cheese
• 200 g cream cheese (e.g. Philadelphia etc.)
• some salt and pepper, from the mill
• 2 tbsp lemon juice
• 3 tbsp pine nuts
• 4 tbsp olive oil for frying
• some parsley for garnishing
• 2 tbsp parsley, frozen, chopped
• 1 tsp vegetable broth, granulated

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

simply delicious – even for those who don’t like vegetables

Preheat oven to 225°C (top/bottom heat). Peel carrots and slice thinly. Peel onion and dice into small cubes. Sauté carrots and onions in 2 tablespoons of hot oil. Add broth and cook covered for about 6-8 minutes. Trim pork fillet and cut into 8 thick slices. Season with salt and pepper. Fry in 2 tablespoons of hot oil for about 4-5 minutes, depending on the thickness of the meat. Remove carrots from broth, add cream, and bring to a boil. Melt Gorgonzola and cream cheese in the broth. Simmer over high heat, stirring constantly, until creamy. Season to taste with salt, pepper, and lemon juice. Place carrots in an ovenproof dish, arrange the meat pieces on top, and pour the sauce over the dish. Sprinkle with pine nuts and bake for about 5 minutes. Before serving, sprinkle with chopped frozen parsley and garnish with parsley leaves. Note: Don’t worry—the Gorgonzola flavor is very mild and perfectly complements the dish.