TO DRINK: An off-dry or semi-sweet riesling, as old as you can find, will match the plums and the Gorgonzola.
Pork fillet and roast plums stuffed with Gorgonzola and nuts
- 100g Gorgonzola
- 45ml (3 tbsp) mixed nuts, crushed
- 4 plums, halved and stoned
- salt and freshly ground black pepper, to taste
- 1,5kg pork fillet
- 20ml (4 tsp) olive oil
- 1 red onion, sliced into rings
- 4 pearl onions, sliced into rings
- 2 sprigs fresh thyme
- 30ml (2 tbsp) red wine
- 30ml (2 tbsp) butter
Preheat the oven to 180°C.
Mix the Gorgonzola and nuts together and spoon into the cavity of half the plums. Close with the other plum half and tie with string to secure the filling.
Season the pork fillet, rubbing the seasoning in well with your hands.
Heat the oil in a pan and brown the fillet on all sides. Remove from the pan and set aside to keep warm.
In the same pan, sauté the red onions for a few minutes. Add the pearl onions and thyme and sauté for a further minute. Add the plums and cook until just soft.
Place the pork and the plum mixture in an oven dish and roast for 20 minutes.
Deglaze the frying pan with the wine and stir in the butter. Pour through a sieve and adjust the seasoning.
Serve the pork with the plums, topped with the wine sauce, with a green salad on the side.