Summary

Ingredients

• 1 packet Gorgonzola
• 1 packet processed cheese
• 400 ml vegetable stock
• 500 g pork loin (s)
• 2 packs ham (Black Forest)
• 500 g taliatelle, reen
• Salt water
• 5 tablespoon mustard
• Salt and pepper from the mill
• 1 bunch parsley, chopped
• 2 pear (s)

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Instructions

1. First cut the pork loin into medallions approx. 4 cm thick. Then turn the medallions in the mustard and sprinkle with salt and freshly ground pepper. Then wrap with the ham and set aside.
2. Peel the pears and cut into small pieces. Bring the broth to the boil and mix in the Gorgonzola, pears and processed cheese. Preheat the oven to 100 ° C.
3. Then fry the medallions in a hot pan for about 3 minutes on each side. Then keep warm in the oven for about 10-15 minutes.
4. Now cook the pasta in salted water and season the sauce with salt and pepper. Sprinkle the finished dish with parsley and fresh pepper.