Porc filets mignons au fromage des Grisons: Difference between revisions
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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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|TotalCalories = 2388 | |TotalCalories = 2388 | ||
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|PrepTime = 15 minutes | |PrepTime = 15 minutes | ||
|CookTime = 35 minutes | |CookTime = 35 minutes | ||
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| Cut the [[Pork|pork]] and serve. | | Cut the [[Pork|pork]] and serve. | ||
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<gallery widths= | <gallery widths=250px 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 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 | ||
Image:Porc filets mignons trussed.jpg|Trussed up with string, a slightly better way | |||
Image:Porc filets mignons powdered.jpg|Rolled in herbs and spices | |||
Image:Porc filets mignons served.jpg|Served - this one was rather tough??? | |||
</gallery> | </gallery> | ||
===Serving suggestions=== | ===Serving suggestions=== |
Revision as of 09:23, 10 December 2020
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.
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
-
Trussed up with string, a slightly better way
-
Rolled in herbs and spices
-
Served - this one was rather tough???
Serving suggestions
Serve with fresh vegetables and buttered noodles.
Variations
See:
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