Summary

Ingredients

• 800 g beans, reen
• salt and pepper
• some parsley
• some thyme
• 1 g onion (s)
• 5 tablespoon butter
• 3 tablespoon flour
• 250 ml milk
• 250 ml water
• 1 teaspoon vegetable stock, grained
• 100 g Goronzola or other blue mold cheese
• 600 g pork fillet (s)
• 10 slices bacon
• 2 tablespoons oil

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Instructions

1. Wash and clean the beans and cut in half crosswise. Cover and cook in boiling salted water for about 15 minutes. Drain. Wash, pluck and chop the parsley and thyme. Peel and dice the onion.
2. Heat 3 tablespoon butter in a saucepan. Fry half of the onions in it. Dust the flour over it and sweat it. Pour in milk and water while stirring, bring to the boil, stir in the granulated stock. Add the thyme, simmer for about 5 minutes, stirring again and again. Cut the cheese into pieces and let it melt in the sauce. Season to taste with salt and pepper.
3. Wash the pork tenderloin, pat dry and cut into 10-12 medallions. Wrap the medallions with a slice of bacon each.
4. Heat the oil in a large non-stick pan and fry the medallions vigorously for about 2 minutes on each side. Season with salt and pepper and remove from the pan.
5. Dissolve the roasting set with a little water while stirring and pour into the sauce. Heat 2 tablespoon butter in the pan. Fry the remaining onion cubes in it. Add the beans and parsley, sweat briefly and season with salt and pepper.
6. Spread the green beans in a large baking dish. Place the pork medallions on top and pour the cheese sauce over them. Bake the bean gratin in a preheated oven (electric stove: 200 ° C, convection: 175 ° C, gas: level 3) for about 25 minutes. Garnish with a little thyme and parsley.
7. New potatoes also taste good.