Porc Filets Mignons Au Fromage Des Grisons

• 2 pork tenderloin
• 200 g grisons cheese, eg. Bundner Bergkase, cut into 10 x 20 g pieces
• 1 tablespoon sweet paprika
• 1 tablespoon thyme
• seasoning
• 20 g butter
• 250 ml veal or 250 ml pork stock
• 250 ml single cream

1. Using a sharp knife, cut the pork fillets lengthways, but not all of the way through.
2. Slide the 5 pieces of cheese into each fillet.
3. Mix the thyme, paprika and seasonings, and rub into the pork.
4. In a large frying pan, heat the butter and fry the fillets over a low heat until golden.
5. Add the veal stock and simmer for 20 to 30 minutes, covered, turning once.
6. Check the pork is properly cooked.
7. Add the cream and reduce for 5 minutes further.
8. Cut the pork and serve.
9. Serve with fresh vegetables and buttered noodles.

pork tenderloin, grisons cheese, sweet paprika, thyme, seasoning, butter, veal, cream

Taken from www.food.com/recipe/porc-filets-mignons-au-fromage-des-grisons-458307 (may not work)