in Recipes

Pork medallions with apricots and Gorgonzola

updated

Spread the love

Ingredients for 2 servings:

  • 6 pork medallions from fillet
  • 2 tbsp oil for frying
  • 150 g soft apricots
  • 80 g Gorgonzola
  • 100 ml broth
  • 100 ml cream
  • some rocket, chopped
  • 160 g tagliatelle pasta

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

fruity-spicy

Sear the pork medallions in a pan with oil for about 1 minute on each side. Place in a casserole dish. Deglaze the pan with stock and cream and reduce by half. Meanwhile, cook the wide pasta, then drain and return it to the pot. Top the fillets with apricots and scatter the Gorgonzola on top. Add the sauce from the pan and bake everything in the oven at 200°C for about 10 minutes, until the cheese melts. Divide the finished medallions among plates, pour the sauce over the pasta, and heat through. Transfer to the plates and sprinkle with arugula.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Bavarian cucumber salad

Pasta with vegetable sauce