Summary
| Prep Time | 20 mins |
| Cook Time | 15 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 3 shallot (s), finely dice
- 1 ½ tablespoon butter
- 200 ml sweet cream
- 200 ml poultry broth
- 100 g Goronzola
- 120 g almond (s), round
- 30 g breadcrumbs
- 6 tablespoon butter
- 2 tablespoon oil, for frying
- 750 g pork fillet (s), cut into 8 slices
- some nutmeg
- Salt and pepper freshly ground, black
Print Recipe
Pin Recipe Instructions
- Sweat the shallots in 1 1/2 tablespoons butter until translucent, add the stock, cream and Gorgonzola, dissolve while stirring and reduce by a third.
- Roast breadcrumbs and almonds in 6 tablespoons of hot butter.
- Salt and pepper the fillet and briefly sear it in hot oil and place in a mold, brush with the almond mixture and bake in a preheated oven at 180 ° for approx. 15 minutes.
- Thicken the sauce with 1 tablespoon of mixed cornstarch. Season with nutmeg and pepper and serve with the fillet.
- Delicious with ribbon noodles.
About Editorial Staff
The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
Get FREE Recipe Gifts now. Or latest free cooktops from our best collections.
Disable Ad block to get all the secrets. Once done, hit any button below