Summary

Ingredients

• 200 g cheese, Appenzeller, in thick slices
• 2 pork fillet (s), about 400 g each
• 1 teaspoon black pepper from the mill
• 2 teaspoons paprika powder, hot
• 1 teaspoon thyme, dried
• 1 teaspoon oregano, dried
• salt
• 2 tablespoon clarified butter
• 125 ml meat stock
• 200 g crème fraîche
• 1 bunch parsley, smooth
• Lemon juice

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Instructions

1. Debark the cheese and cut into sticks about 2 cm long. Cut slits all around the fillets and press the cheese sticks into them.
2. Mix the pepper with the paprika, thyme, oregano and very little salt and turn the larded pork fillets in it.
3. Heat the clarified butter in a roaster and fry the pork fillets all over. Deglaze with the meat stock, stir in the creme fraiche and simmer covered for about 25 minutes.
4. Wash the parsley, shake dry, pluck and finely chop. Season the sauce with salt, pepper and lemon juice and finally stir in the parsley.
5. Serve the fillets sliced.
6. As a side dish, narrow ribbon noodles or mashed potatoes with fresh herbs and salad are ideal.
7. TIP: The type of cheese can be exchanged as desired, and various cheese residues are also very suitable for this.