Porc filets mignons au fromage des Grisons

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After simmering for 20 minutes

Stuffed and rolled

Pork tenderloin with Grisons cheese

Ingredients

• 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

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.

Serving suggestions

Serve with fresh vegetables and buttered noodles.

Variations

See:

• Smokey pork filets mignons