Pork Fillets with a Blue Cheese Sauce

 Pork fillets cooked slowly in a saute pan until browned and tender, served with a sauce made with Danish Blue cheese.

The ingredients of the sauce: 200g of tomato passata, four stoned and liquidized plums (purple red or yellow), and a selection of herbs: a pinch of Basil, two pinches of Oregano, two pinches of Tarragon, a pinch of Fines Herbes, and a pinch of Chervil (a constituent of Fines Herbes). Plus some black pepper. The sauce was cooked slowly for fifteen minutes before the Danish Blue was added (about 4 grams), and allowed to cook for another fifteen minutes, stirring frequently to prevent any of the cheese sticking to the pan. 

Serve with flat-cut boiled potatoes, black pepper, and a slice of Danish Blue. 

Pork Fillets with a Blue Cheese Sauce