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Pork medallions in spicy Gorgonzola sauce

updated

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Ingredients for 4 servings:

  • 700 g pork fillet(s)
  • Fat, for frying
  • salt and pepper
  • rosemary
  • 2 cups of crème fraîche
  • 200g Gorgonzola
  • 100 g smoked bacon
  • 6 tbsp pine nuts

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

made quickly

Cut the fillet into approximately 5 cm thick pieces and season on both sides with salt, pepper, and rosemary. Sear in a pan for approximately 2 minutes on each side. Remove and place in a baking dish. Spread the smoked bacon over the medallions. Mix the crème fraîche with the Gorgonzola in a bowl, add the pine nuts, and season with salt and pepper. Pour the sauce over the medallions and bake the casserole for 20 minutes in the oven (preheated to 200°C). After 20 minutes, the meat will be medium-rare. Serve with spaetzle and a green salad. A dry white wine is a good addition!

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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.

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