Summary

Ingredients

• 600 g pork fillet (s) in one piece
• salt and pepper
• 100 g bacon, smoked
• 70 g Goronzola
• 1 cup crème fraîche
• 3 tablespoon pine nuts or pistachios
• Paprika powder

Print Recipe Pin Recipe

Instructions

1. Cut the fillet into slices as thick as your thumb and season with paprika, pepper and salt on both sides. Cut the bacon into cubes.
2. Fry medallions on both sides until lightly browned. Then place them close together in an ovenproof dish. Sprinkle the bacon cubes on the meat.
3. Mix the Gorgonzola and crème fraiche to a cream and mix in the pine nuts. Pour over the meat.
4. Cook in a preheated oven at 200 ° C for about 20 minutes. Serve immediately.