Pasta Pork Fillet and Gorgonzola Sauce

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Ingredients

500 g	pasta
500 g	pork fillet, cut into bite-sized stripes
1	onion, chopped
1 clove(s)	garlic, minced
125 g	butter
250 g	crème fraîche
250 g	Gorgonzola cheese
3 tbsp	flour
400 ml	beef stock
100 ml	single cream
	salt and pepper
	sugar
2 sprig(s)	rosemary
	oil

Method

Preparation time: ca. 20 min / Cooking / Baking Time: ca. 20 min / Grade of difficulty: easy / Calories per portion: n/a

In a blender, combine the crème fraîche and the Gorgonzola cheese. Mix until smooth.

In a pan, melt the butter. Sauté the onion until lucent. Dust with the flour and cook stirring for 1-2 minutes. Pour in 300ml of the stock and the cream. Bring to a boil, stirring constantly with a wire whisk. Reduce the heat and simmer for 10 minutes.

Stir in the Gorgonzola cream. Add more stock if the sauce is too thick. Season to taste with salt, pepper and sugar.

Cook the pasta in salted water until al dente.

In a pan, heat the oil. Add the garlic, rosemary and the fillet stripes and fry until the meat is slightly golden all around. Season with salt and pepper. Remove the rosemary. Pour in the Gorgonzola cream sauce. Drain the cooked pasta and combine with the sauce. Serve sprinkled with freshly ground black pepper.