Pork medallions wrapped in bacon with Gorgonzola sauce

Ingredients for 4 servings:

• 900 g pork fillet(s)
• 250 g breakfast bacon, thinly sliced
• 250g Gorgonzola
• 300 ml cream
• 1 large onion(s)
• 2 tbsp pepper, green from the jar
• some stalks of parsley, fresh
• Mustard, medium hot
• salt and pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Trim the meat of fat and skin and cut into 3-4 cm thick medallions. Chop the onion and set aside. Sear the medallions briefly and quickly until the pores close on top and bottom, but do not allow them to brown. Then, sear the onions in the same pan, remove them, and arrange them in a shallow gratin dish. Rub the medallions with mustard on one side and wrap the bacon around them. Place them on top of the onions in the gratin dish and season with salt and pepper. Blend the Gorgonzola, cream, and parsley in a bowl, add the green pepper, and season the sauce with salt and pepper. Now, without the sauce, place the medallions in the oven preheated to 200°C for 15 minutes. Then pour the Gorgonzola sauce over them and return them to the oven for another 10 minutes. Follow the cooking times exactly, otherwise the meat will dry out! Serve with fresh tagliatelle or rice. Ideal if you have invited guests.