Summary

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

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Instructions

1. Cut the pork fillet into 1cm thick slices.
2. Roughly grate the cheese, wash and dry the sage and pluck the leaves off. Finely chop the garlic and onion.
3. 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.
4. Because preheat the oven to 220 degrees.
5. 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.
6. 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.