Summary

Ingredients

• 600 g pork fillet (s)
• 500 g carrot (s)
• 2 medium onion (s)
• 75 ml water
• 200 g cream
• 150 g Goronzola or other blue cheese
• 200 g cream cheese (e.. Philadelphia etc.)
• some salt and pepper, from the mill
• 2 tablespoon lemon juice
• 3 tablespoon pine nuts
• 4 tablespoon olive oil for frying
• some parsley for garnish
• 2 tablespoon parsley, frozen goods, chopped
• 1 teaspoon vegetable stock, grained

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Instructions

1. Preheat the oven to 225 ° C top / bottom heat.
2. Peel the carrots and cut into thin slices. Peel the onion and cut into small cubes.
3. Braise the carrots and onions in 2 tablespoons of hot oil. Pour in the stock and cook covered for approx. 6 - 8 minutes.
4. Clean the pork tenderloin and cut into 8 thick slices. Season with salt and pepper. Fry in 2 tablespoons of hot oil for about 4 - 5 minutes - depending on the thickness of the meat slices.
5. Remove the carrots from the broth, add the cream and bring to the boil. Melt the Gorgonzola and cream cheese in it. Simmer over high heat, stirring constantly, until it has a creamy consistency. Season to taste with salt, pepper and lemon juice.
6. Put the carrots in an ovenproof dish, place the pieces of meat on top and pour the sauce over them. Scatter pine nuts on top and bake everything for about 5 minutes.
7. Before serving, spread chopped frozen parsley over the top and garnish with parsley leaves.
8. Note: don`t worry - the gorgonzola taste is very mild and rounds off the taste of the dish perfectly.