Pork tenderloin with Grisons cheese. Bündner bergkäse is an award winning cheese made from cows’ milk in the canton of Graubünden (Grissons) where the cows feed on Alpine herbs. It is produced by small businesses from 30 valleys. The cheese, which is semi-hard and matured for up to 9 months, is available in mature, mild and aromatic varieties, as well as half-fat and quarter fat. As near as I can determine, gruyere cheese would be a good substitute.
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- 1Using a sharp knife, cut the pork fillets lengthways, but not all of the way through.
- 2Slide the 5 pieces of cheese into each fillet.
- 3Mix the thyme, paprika and seasonings, and rub into the pork.
- 4In a large frying pan, heat the butter and fry the fillets over a low heat until golden.
- 5Add the veal stock and simmer for 20 to 30 minutes, covered, turning once. Check the pork is properly cooked.
- 6Add the cream and reduce for 5 minutes further.
- 7Cut the pork and serve.
- 8Serve with fresh vegetables and buttered noodles.
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Nutritional Facts for Porc Filets Mignons Au Fromage Des Grisons
Serving Size: 1 (286 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 474.4
- Calories from Fat 246
- Total Fat 27.3 g
- Saturated Fat 14.7 g
- Cholesterol 196.6 mg
- Sodium 482.8 mg
- Total Carbohydrate 4.9 g
- Dietary Fiber 0.4 g
- Sugars 0.1 g
- Protein 50.2 g