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Pork fillet mignon, pear and Roquefort

Yields4 ServingsPrep Time45 minsCook Time35 minsTotal Time1 hr 20 mins

This is a recipe to prepare for a holiday. It will take a little time to fix it but it should be delicious. You have to stuff the cut roast with some Roquefort cheese before cooking it.

Pork fillet mignon, red cabbage and chestnut

 1 pork tenderloin (or pork roast)
 250 g Roquefort
 4 pears peeled into quarters
 Sugar
 4 onions, minced
 4 cloves of garlic, crushed
 40 g fresh ginger, cut
 3 tbsp olive oil
 Salt, pepper

Put the instant pot mode browning

Brown the pear quarters with the sugar

Once caramelized remove from the vat and set aside

Put oil in the vat without washing, and brown the garlic, onion, and ginger

Cut the filet mignon in half in the thickness

Stuff it with Roquefort cheese and close it with roasting string

Add the meat in the tank with the onion

Add a small glass of water

Pass the instant pot in pressure cooking 25min

At the end of the cooking add the pears

Nutrition Facts

Servings 4