Prep 10 mins
Cook 45 mins
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.
- 2 pork tenderloin
- 200 g grisons cheese, eg. Bundner Bergkase, cut into 10 x 20 g pieces
- 14.79 ml sweet paprika
- 14.79 ml thyme
- 20 g butter
- 250 ml veal or 250 ml pork stock
- 250 ml single cream
- 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.
- Serve with fresh vegetables and buttered noodles.