Pork Loin with Blue Cheese Polenta

Season the meat with salt and pepper. Mix the minced pine nuts and olives together, rub the meat well with them. Heat the oil in a frying pan and brown the meat on both sides.

Add shallots and roast in the oven at 200 °C for about 90 minutes. Keep on adding a little bit of water to the meat. In a saucepan bring soup and cream to a boil, add semolina and simmer for about 15 minutes, stirring continuously. Stir the blue cheese into the polenta and season with salt, pepper and freshly grated muscatel.

Cut roasted loin into slices, serve with shallots and polenta, garnish with rosemary.

Drink: Stiegl Goldbräu

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