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Pork tenderloin with Roquefort

Have you ever tried pork fillet with peach and Roquefort


  1. Remove the fibers from the meat and cut it into equal parts.

  2. Press the meat pieces by hand to open like pendants and place them in the fridge.

  3. Cut about a centimetre from the round part.

  4. Cut the pieces you removed into small cubes.

  5. Finely chop the garlic and chili peppers.

  6. Saute the chopped peach in olive oil in a saucepan.

  7. Add the chili and garlic, sauté for another minute and simmer with the peach broth.

  8. Add the sage, salt and boil for 5 minutes.

  9. Turn on the oven at 200 degrees Celsius.

  10. Bake the meat on the grill for 2 minutes on each side, transfer to a pan and season with salt and pepper.

  11. Cover the meat with the peaches and sprinkle with Roquefort.

  12. Bake for about 15 minutes until the Roquefort has melted.


1200 gr pork fillet

12 - 14 half fruit peach compote

250 gr Roquefort cheese

1 sprig of sage

2 cloves garlic

The broth of the compote

2 chili peppers

olive oil for sautéing

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