Pork Fillet with Gorgonzola and Green Pepper
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 6 slices pork tenderloin (s), 4 cm thick
- some mustard, for brushing
- some pepper, freshly ground
- Bacon (thinly sliced breakfast bacon) to wrap the fillet pieces
- 2 cloves garlic to rub the baking dish
- some butter to rub out the baking dish
- 1 onion (s)
- 1 small Glass pepper, pickled green
- 1 piece (s) Gorgonzola
- 1 cup crème fraîche
Print Recipe
Pin Recipe Instructions
- Rub the casserole dish with garlic and grease a little butter.
- Cut the pork fillets into 4 cm thick pieces, pepper, coat with mustard (preferably Dijon mustard) and wrap in bacon.
- Cut the onions into rings and place in the baking dish. Place the pork fillets on the onion bed.
- Bake at approx. 180 degrees (convection oven) for 20 minutes.
- Then add the Gorgonzola, creme fraiche and the green pepper (including the brine, mix a little). Bake for another 20 minutes (closed baking dish). Just before serving (pork fillet may still be light pink), remove the lid and grill over briefly so that there is a nice crust.
- Oven-fresh baguette, green salad and a bottle of Pinot Grigio with it.
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