Pork Fillets with Polenta Gnocchi

2hr 10m
Preparation/cooking time: ca. 40m + Low-temperature cooking: ca. 90m

For 4 people

Nutritional Information

Contains 678 Kcal, 51g Protein, 49g Carbohydrates, 29g Fat


  • 2 pork fillet (approx. 350 g each)
  • 1.5 tsp. sea salt
  • a little peppercorns, crushed
  • 0.5 bunch thyme
  • 16 piece kitchen twine, je ca. 15 cm lang
  • clarified butter, to fry
  • 5 dl milk
  • 3 dl water
  • a little nutmeg
  • 200 g feiner Maisgriess (2 Min.)
  • 0.25 tsp. salt
  • 2 tbsp. white flour
  • 3 tbsp. Sbrinz cheese
  • 1 dl cream
  • 1 bunch basil, finely chopped

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  • Remove the meat from the fridge approx. 1 hr prior to browning. Pre-heat the oven to 80°C. Warm the platter and plates.
  • Season the meat, add the thyme, tie with a cooking string. Heat the clarified butter in a wide-bottomed frying pan. Brown the meat all over for approx. 5 mins. Remove and place on the pre-warmed platter. Insert a meat thermometer into the thickest part of one of the fillets.
  • Cook at a low temperature in the centre of a preheated oven for approx. 1 1/2 hrs. The core temperature should be around 65°C. The meat can then be kept warm at 60°C for up to 1 hr.
  • Bring the milk and water to the boil, add the nutmeg, salt to season. Stir in the sweetcorn, simmer for approx. 4 mins. over a very low heat, stirring occasionally, to form a thick paste. Allow the sweetcorn to cool a little, mix in the Sbrinz cheese and the flour. Fill the mixture into a disposable pastry bag. Heat a little clarified butter in a non-stick frying pan. Cut off the end of the pastry bag and insert small portions of the gnocchi mixture directly into the pan, then fry for approx. 5 mins. Remove, keep warm on a plate.
  • Beat the cream with the basil and salt until fluffy.

Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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