Summary

Ingredients

• 800 g pork tenderloin (s) or beef tenderloin
• 200 g Goronzola or Saint Aur
• 200 ml white wine
• 300 ml vegetable broth or meat broth
• 0.5 ½ cup processed cheese, possibly more, up to 1 cup
• cream
• Possibly cornstarch or sauce thickener to thicken
• Clarified butter for frying
• 4 port. Pasta

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Instructions

1. Cut the meat into approx. 2 - 3 cm thick slices and season to taste. Fry the steaks in hot clarified butter in a pan until they have turned color. Place in a baking dish and put in the oven preheated to 140 ° C.
2. Deglaze the roasting mixture with the white wine and add the meat stock. Also add the processed cheese and the Gorgonzola and season to taste.
3. If there is not enough sauce, or if the sauce tastes too strong, add more cream and let it reduce a little. This also works with a sauce thickener or mixed starch.
4. Add the leaked meat juices and stir in. Briefly add the fillets to the sauce again.
5. Spread on preheated plates and pour some sauce over them.
6. Toss the pasta, which has meanwhile been boiled in salted water, in the remaining sauce and serve with it. It goes well with broccoli or any other vegetable or salad.