Porc filets mignons au fromage des Grisons: Difference between revisions
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|title=Porc filets mignons au fromage des Grisons a cheese recipe | |||
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|keywords=Porc filets mignons au fromage des Grisons Cheese recipes | |||
|description=Pork tenderloin with Grisons cheese | |||
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|DatePublished=21st January 2013 | |||
|Author=Chef | |||
|ImageComment = Filets mignons au fromage des Grisons served with [[spaghetti]] | |||
|Servings = Serves 6 | |Servings = Serves 6 | ||
|Difficulty = 2 | |Difficulty = 2 | ||
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[[Image:Porc filets mignons au fromage des Grisons simmered.jpg|thumb|300px|right|After simmering for 20 minutes]] | [[Image:Porc filets mignons au fromage des Grisons simmered.jpg|thumb|300px|right|After simmering for 20 minutes]] | ||
[[Image:Porc filets mignons au fromage, stuffed.jpg|thumb|300px|right|Stuffed and rolled]] | [[Image:Porc filets mignons au fromage, stuffed.jpg|thumb|300px|right|Stuffed and rolled]] | ||
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[[Pork tenderloin]] with Grisons [[Cheese|cheese]] | |||
{{RecipeIngredients | {{RecipeIngredients | ||
| 2 [[Pork tenderloin|pork tenderloin]] fillets | | 2 [[Pork tenderloin|pork tenderloin]] fillets | ||
| Line 24: | Line 35: | ||
| 250 ml [[Veal|veal]] or [[Pork|pork]] [[Stock|stock]] | | 250 ml [[Veal|veal]] or [[Pork|pork]] [[Stock|stock]] | ||
| 250 ml [[Single cream|single cream]] | | 250 ml [[Single cream|single cream]] | ||
}} | }} | ||
===Method=== | ===Method=== | ||
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See: | See: | ||
* [[Smokey pork filets mignons]] | * [[Smokey pork filets mignons]] | ||
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[[Category:Recipes]] | [[Category:Recipes]] | ||
[[Category:Cheese recipes]] | [[Category:Cheese recipes]] | ||
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[[Category:Boiled or simmered]] | [[Category:Boiled or simmered]] | ||
[[Category:Pan fried]] | [[Category:Pan fried]] | ||
Revision as of 08:38, 19 March 2014
| Porc filets mignons au fromage des Grisons | |
|---|---|
 |
| Filets mignons au fromage des Grisons served with spaghetti | |
| Servings: | Serves 6 |
| Ready in: | 50 minutes |
| Prep. time: | 15 minutes |
| Cook time: | 35 minutes |
| Difficulty: | 
|
| Recipe author: | Chef |
| First published: | 21st January 2013 |
Pork tenderloin with Grisons cheese
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 2 pork tenderloin fillets
- 200 g Grisons cheese, eg. Bündner Bergkäse, cut into 10 x 20 g pieces
- 1 tablespoon sweet paprika
- 1 tablespoon thyme
- Seasoning to taste
- 20 g butter
- 250 ml veal or pork stock
- 250 ml single cream
Method
- Using a sharp knife, cut the pork fillets lengthways, but not all of the way through.
- Slide the 5 pieces of cheese into each fillet.
- Mix the thyme, paprika and seasonings, and rub into the pork.
- In a large frying pan, heat the butter and fry the fillets over a low heat until golden.
- Add the veal stock and simmer for 20 to 30 minutes, covered, turning once. Check the pork is properly cooked.
- Add the cream and reduce for 5 minutes further.
- Cut the pork and serve.
Serving suggestions
Serve with fresh vegetables and buttered noodles.
Variations
See:
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