Pork Fillet Gratin with Gorgonzola and Bacon
- 700 g pork fillet (1.5 lb)
- 150 g gorgonzola cheese (5.3 oz)
- 140 g sliced bacon (5 oz)
- 300 ml heavy cream (1.3 cups)
- 100 ml grated aged cheddar cheese (3.4 fl oz, about 1 cup)
- 150 g sugar snap peas (5.3 oz)
- 1/2 shallot, thinly sliced (about 15 g or 0.5 oz)
- 2 tbsp Dijon mustard (30 ml)
- 3 tbsp chopped fresh parsley (45 ml)
- 1 tsp salt (5 g)
- 1 tsp black pepper (5 g)
1. Preheat your oven to 220°C (425°F).
2. Trim the pork fillet and slice it into thin pieces.
3. Heat a little oil in a frying pan and lightly brown the pork slices, then season with salt and pepper.
4. Be careful when handling raw meat to avoid cross-contamination. Wash your hands and utensils thoroughly.
5. Slice the shallot and sugar snap peas.
6. Fry the bacon until crispy, then transfer to a paper towel to drain and chop into small pieces.
7. Place the chopped shallot and sugar snap peas in a baking dish or oven-safe skillet.
8. Arrange the pork slices on top of the vegetables.
9. Scatter half of the chopped bacon over the pork.
10. In a bowl, whisk together the heavy cream and Dijon mustard.
11. Add the crumbled gorgonzola and season with salt and pepper to taste.
12. Pour the cream mixture over the pork and vegetables.
13. Sprinkle grated aged cheddar cheese evenly on top.
14. Bake for 13 to 15 minutes until the top is golden brown and the cheese is melted and bubbling.
15. Use oven mitts when handling hot dishes to prevent burns.
16. Take the dish out of the oven.
17. Top with the remaining bacon and chopped parsley.
18. Serve immediately while hot.
- Oven
- Baking dish or oven-safe skillet
- Pan
- Cutting board
- Knife
- Whisk
- Measuring cups and spoons
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