Pork Fillet on Cheese Risotto
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g pork fillet (s)
- 150 g cheese (hard cheese)
- 1 sprig sage, fresher
- 1 onion (s)
- 1 clove garlic
- 1 tablespoon olive oil
- 200 g rice (lon rain rice)
- 750 ml meat broth / vegetable broth
- 1 tablespoon butter
- 6 slices bacon, thin
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Cut the pork fillet into 1cm thick slices.
- Roughly grate the cheese, wash and dry the sage and pluck the leaves off. Finely chop the garlic and onion.
- Heat the olive oil in a pan and sauté the onion and garlic in it. Add the rice, fry until translucent and deglaze with a little broth. Pour in the rest of the broth and simmer openly for about 20 minutes, stirring occasionally.
- Because preheat the oven to 220 degrees.
- Heat the butter and fry the sage leaves briefly, remove with a fork and place on paper towels. Then fry the breakfast bacon until crispy and also place it on a paper towel. Finally, fry the pork fillet slices for about 2 minutes on each side and season with salt and pepper.
- Mix half of the cheese and the sage leaves into the cooked rice. Pour into a flat baking dish, spread the fillet slices and the bacon on top and sprinkle with the rest of the cheese. Baked in the oven until the cheese melts.
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