Porc filets mignons au fromage des Grisons: Difference between revisions

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<span class="review">
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====Random recipe review====
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'''<span class="reviewTitle">Dissapointing, the second time 🙁</span>'''
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">3</span>/5 </span>
<span class="reviewDesc">Made this again recently and the pork was very tough.  Need to change the way this is cooked.</span>
<span class="reviewAuthor"> [[User:TheJudge|The Judge]] </span></span>
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  |Image = [[Image:Porc filets mignons au fromage des Grisons recipe.jpg|alt=Electus]]
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<span class="review">
<span class="reviewHeader">
====Random recipe review====
</span>
''<span class="reviewTitle">Dissapointing, the second time 🙁</span>''
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">3</span>/5 </span>
<span class="reviewDesc">Made this again recently and the pork was very tough.  Need to change the way this is cooked.</span>
<span class="reviewAuthor"> [[User:TheJudge|The Judge]] </span></span>
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[[Pork tenderloin]] with Grisons [[Cheese|cheese]]
[[Pork tenderloin]] with Grisons [[Cheese|cheese]]


Revision as of 14:02, 28 December 2021



Porc filets mignons au fromage des Grisons
Electus

Random recipe review

Dissapointing, the second time 🙁

3/5

Made this again recently and the pork was very tough. Need to change the way this is cooked.

The Judge
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:Average difficulty
Recipe author:Chef
First published:21st January 2013

Pork tenderloin with Grisons cheese

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

Method

  1. Using a sharp knife, cut the pork fillets lengthways, but not all of the way through.
  2. Slide the 5 pieces of cheese into each fillet.
  3. Mix the thyme, paprika and seasonings, and rub into the pork.
  4. In a large frying pan, heat the butter and fry the fillets over a low heat until golden.
  5. Add the veal stock and simmer for 20 to 30 minutes, covered, turning once. Check the pork is properly cooked.
  6. Add the cream and reduce for 5 minutes further.
  7. Cut the pork and serve.
  • After simmering for 20 minutes

    After simmering for 20 minutes

  • Stuffed and rolled

    Stuffed and rolled

  • Trussed up with string, a slightly better way

    Trussed up with string, a slightly better way

  • Rolled in herbs and spices

    Rolled in herbs and spices

  • Served - this one was rather tough???

    Served - this one was rather tough???

Serving suggestions

Serve with fresh vegetables and buttered noodles.

Variations

See:

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