🍽️ Pork Fillet Stuffed with Gorgonzola

Name: Pork Fillet Stuffed with Gorgonzola
Total time: 30 min
Yield: 4 servings
Ingredients: 750 g pork fillet; 100 g white bread (stale); 40 ml milk (lukewarm); 2 shallots; 1 tbsp butter; 1 egg; 100 g Gorgonzola (finely crumbled); salt; pepper (from the mill); oil (for the casserole); 100 ml dry white wine; 250 ml poultry stock; herbs (for garnish)

552 kcal · 30 min · 4 servings

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Ingredients

750 g pork fillet
100 g white bread (stale)
40 ml milk (lukewarm)
2 shallots
1 tbsp butter
1 egg
100 g Gorgonzola (finely crumbled)
salt
pepper (from the mill)
oil (for the casserole)
100 ml dry white wine
250 ml poultry stock
herbs (for garnish)

Instructions

1. Preheat the oven to 180 degrees Celsius using the top and bottom heat setting.
2. Rinse the pork fillet under cold running water. Then pat it completely dry with a kitchen towel.
3. Cut a long pocket into the fillet lengthwise. Be careful not to cut all the way through to the bottom side.
4. Cut the white bread into small cubes. Place the cubes in a bowl and pour the milk over them.
5. Peel the shallots and dice them into very fine pieces.
6. Heat butter in a pan. Sauté the shallots in it briefly until they become soft.
7. Remove the pan from the heat. Crumble the Gorgonzola cheese into the bowl with the bread.
8. Add the sautéed shallots and the raw egg to the bread mixture.
9. Season the filling with salt and pepper. Mix all ingredients thoroughly.
10. Stuff the bread mixture into the pocket of the pork fillet.
11. Spread some fresh pepper on the open side of the meat.
12. Close the opening by wrapping and tying the fillet securely with kitchen twine.
13. Heat oil in an oven-safe pan. Sear the fillet on all sides until golden brown.
14. Pour the wine and the meat stock (fond) into the pan.
15. Place the pan into the preheated oven.
16. Let the fillet cook in the oven for about 30 minutes.

Nutrition per serving

kcal: 552
Protein: 54 g · Fett/Fat: 30 g · Carbs: 14 g