Summary

Ingredients

• 600 g pork fillet (s)
• 12 slices bacon or bacon, smoked
• 3 tablespoon oil
• 100 g Goronzola
• 250 ml milk
• 250 ml stock, lighter or
• Vegetable broth, not too flavourful
• 6 tablespoon butter
• 3 tablespoon flour
• 1 onion (s)
• 2 sprigs thyme
• 2 sprigs parsley
• 800 g beans, reen
• salt and pepper
• Salt water

Print Recipe Pin Recipe

Instructions

1. Preheat the oven to 175 ° C. Wash and clean the beans and cook in salted boiling water for about 15 minutes. Then pour into a sieve. Peel the onion and cut into small cubes. Pluck the parsley and thyme and chop them into small pieces.
2. Heat 3 tablespoon butter in a saucepan and sweat half of the onion cubes until translucent. Make a roux with the flour and the remaining butter. Deglaze these with the stock or stock and milk. Bring everything to the boil. Chop the gorgonzola and add it to the sauce so that it dissolves. Season to taste with salt and pepper.
3. Wash the pork tenderloin, pat dry and cut into twelve medallions. Wrap a slice of bacon around each. Now heat some oil in a pan and fry the medallions vigorously on each side, then season with salt and pepper, remove and keep warm.
4. Dissolve the roast set of the medallions with a little water and add to the sauce, add the thyme. In the same pan, sweat the beans with the parsley briefly and season a little if necessary.
5. Now distribute the vegetables in a baking dish, place the pork medallions on top and cover everything with the cheese sauce. Now put the whole thing in the oven for about 20 minutes to gratinate. Boiled potatoes or just a little baguette also taste good, as the cheese actually makes them feel good.