Summary

Ingredients

• 1 pork fillet (s), (rather thicker, but shorter; approx. 600 g)
• 1 zucchini
• 12 slices bacon, (breakfast bacon)
• 12 tomato (s), (tomato gnomes)
• Salt and pepper, black, ground
• salt
• Cayenne pepper

For the sauce:

• 2 cups cream
• 100 g Goronzola without rind, diced
• 3 processed cheese corners 0g each
• 0.5 ½ teaspoon, leveled salt
• 3 pinches cayenne pepper

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Instructions

1. Preheat the oven to 180 - 200 degrees O / U.
2. Put the baking dish ready.
3. Divide the fillet into 6 thick pieces (4 cm), sit upright and beat them all around with a slice of bacon each. Sprinkle the barrels with salt and mixed black pepper and place them upright in a baking dish. (If you like, you can sear them briefly on both sides beforehand.)
4. Wash the zucchini, cap the ends, cut the fruit in half. Cut each half into 3 equal parts and wrap each half with a slice of bacon. Put some oil in a small saucepan, heat it and place the courgette cones upright. Salt the zucchini, dust with cayenne pepper and fry top, bottom and sides. Now place the fried zucchini between the meat in the baking dish.
5. Wash the tomatoes, pat dry and place between the meat and vegetables.
6. Pour the cream into the zucchini pot and heat, add the diced Gorgonzola and the processed cheese wedges. Melt the cheese while stirring and season the sauce with salt and cayenne pepper.
7. Then distribute the sauce between the meat and zucchini pieces.
8. Put the pan in the preheated oven and cook everything for about 25 minutes.
9. Noodles that are cooked al dente go well with the cheese sauce.
10. Note: The whole thing is also suitable for parties, as it can be prepared well and cooked in the oven`s drip pan.