Porc filets mignons au fromage des Grisons: Difference between revisions
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[[Pork tenderloin]] with Grisons [[Cheese|cheese]] | [[Pork tenderloin]] with Grisons [[Cheese|cheese]] | ||
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<gallery widths=300px heights=300px perrow=5> | |||
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 | |||
</gallery> | |||
===Serving suggestions=== | ===Serving suggestions=== | ||
Serve with fresh [[vegetables]] and buttered [[Noodles|noodles]]. | Serve with fresh [[vegetables]] and buttered [[Noodles|noodles]]. | ||
Revision as of 09:17, 16 November 2020
| Porc filets mignons au fromage des Grisons | |
|---|---|
 |
| Filets mignons au fromage des Grisons served with spaghetti | |
| Servings: | Serves 6 |
| Calories per serving: | 398 |
| 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
- 200g Grisons cheese, eg. Bündner Bergkäse, cut into 10 x 20 g pieces
- 1 tablespoon sweet paprika
- 1 tablespoon thyme
- Seasoning to taste
- 20g butter
- 250ml veal or pork stock
- 250ml 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.
-
After simmering for 20 minutes
-
Stuffed and rolled
Serving suggestions
Serve with fresh vegetables and buttered noodles.
Variations
See:
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