John Myers
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Pork Fillet with Gorgonzola and Pears
The perfect pork fillet with gorgonzola and pears recipe with a picture and simple step-by-step instructions.
- 600 g Pork tenderloin
- 4 Pears
- 50 g Gorgonzola or blue cheese
- 1 Onion
- 100 ml White wine, Riesling or sparkling wine
- 3 tbsp Cream
- 10 g Butter – for frying the pears
- 1 Msp Chili spice
- 4 tsp Cranberries
- Salt pepper
- Rapeseed oil – for frying the medallions
Preparations
- Wash the pork fillet and cut into medallions, halve the onion and then cut into rings, peel the pears first, then quarter – remove the core.
Preparation of meat
- Heat the rapeseed oil in a pan, season the meat with salt and pepper and then fry for 2-3 minutes (the pan should not be too hot). After turning, add half the onion rings and fry together with the meat for another 2-3 minutes.
Making the sauce
- Deglaze the meat and the onion rings with the wine and cream and let them reduce. In the meantime, cut the cheese into narrow strips. When the consistency of the sauce is good, put the cheese on the meat, put a lid on the pan and remove it from the heat.
Preparing the pears
- Melt the butter in a second pan, then add the pears and sauté on all sides, turning several times. Then season with chilli – but be careful because of the heat!
Serving
- Now put the meat with onion rings and sauce on a plate, add the pears and add a little bit of the cranberries next to or on top of each pear.
- White bread or rice and white wine (Riesling) tastes good with it. Bon Appetit!
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