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Pork medallions in Gorgonzola cream

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Ingredients for 4 servings:

  • 12 pork medallions
  • some salt and pepper
  • some butter
  • 150 ml cream
  • 4 tsp paprika powder
  • 4 tsp mustard
  • 4 tbsp crème fraîche
  • 100 g Gorgonzola, crushed with a fork

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Cut the pork fillet into 12 medallions, pound lightly, and season with salt and pepper. Brown in butter on both sides. Transfer the meat to an ovenproof dish. Pour the cream over the roasting juices, season with paprika and mustard, add the crème fraîche and Gorgonzola, and bring to a boil while stirring. Pour the sauce over the meat and bake briefly in the oven. Serve with potatoes, baguettes, and salad.

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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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