Pork Fillet with Almond Crust and Gorgonzola Sauce
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 15 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
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.
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