Pork Fillet with Gorgonzola Filling
Pork fillet stuffed with creamy Gorgonzola and crusted bread is a fresh pork dish from the German cuisine collection. Try this recipe and more from Spoonsparrow!
Ingredients
- 750 g pork fillet
- 100 g stale white bread
- 40 ml lukewarm milk
- 2 shallots
- 1 tbsp butter
- 1 egg
- 100 g Gorgonzola (crumbled finely)
- Salt
- Pepper (freshly ground)
- oil (for the pan)
- 100 ml dry white wine
- 250 ml poultry stock
- herbs (for garnish)
Instructions
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1.
Preheat oven to 180°C with fan and top heat.
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2.
Wash pork fillet, pat dry and cut a long slit along its length. Dice the stale bread and mix in a bowl with milk. Peel and finely dice shallots; sauté in hot butter until translucent. Add egg and crumbled Gorgonzola to the bread mixture, season with salt and pepper, then fill the slit of the fillet. Season again with pepper and tie with kitchen twine.
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3.
Heat oil in an oven‑proof skillet (or roasting pan) and sear the fillet all around. Pour in wine and stock, then transfer the pan to the oven. Roast for about 30 minutes, turning occasionally. Remove from heat, discard twine, wrap in foil and rest.
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4.
Slice or cut into pieces before serving. Pair with Rösti.
- 5.
