Pork Fillet with Gorgonzola/Rosemary sauce and Roasted Vegetables
450 g Pork Fillet
1 small sweet potato
I large carrot
2 small parsnips
50 g gorgonzola cheese
150 g crème fraîche light
1 dessert spoons extra virgin olive oil
Leaves from 5 sprigs of Rosemary
Pre-heat your oven to 200 degrees Celsius. Prepare a baking tray with baking paper and peel the carrots, parsnips and sweet potato. Chop these into smaller pieces and mix up on the baking tray, attempting to keep them evenly spread on the tray. Cook for 20 minutes, use a spatula to turn everything over and cook for another 20 minutes.
Remove the pork fillet from the packaging and remove the sinew piece from the top. Use a sharp knife to cut through the middle, almost through but not quite. Then use the knife on the bottom edge, gently pushing the meat forward as you do so, so you end up with a large flat piece of meat. Repeat on the other side and cut into two pieces.
Heat the tablespoon of olive oil in a frying pan, add the meat sprinkling chopped rosemary and a couple of twists of salt and pepper on top then cook until through, roughly 3 to 4 minutes each side. Remove from the pan and add the crème fraîche light, stirring to get the meat juices from the bottom of the pan. Add the gorgonzola and stir constantly until it has melted and you have a creamy sauce. Serve onto plates and top the meat with the sauce.