Summary

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

1. 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.
2. Roast breadcrumbs and almonds in 6 tablespoons of hot butter.
3. 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.
4. Thicken the sauce with 1 tablespoon of mixed cornstarch. Season with nutmeg and pepper and serve with the fillet.
5. Delicious with ribbon noodles.