Gorgonzola fillet with fennel and pear vegetables

Ingredients for 2 servings:

• 300 g pork fillet(s)
• 1 m.-large fennel bulb(s)
• 1 m.-sized pear(s), not too soft, peeled and pitted
• 1 tsp lemon juice
• ½ tsp, crushed paprika powder, sweet
• 50 g cream
• 150g Gorgonzola
• some rapeseed oil for frying
• Salt and pepper, freshly ground
• some parsley, freshly chopped
• some pepper berries, pink
• some flour for dusting

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

very fine for Gorgonzola lovers

Remove the silver skin from the pork fillet, cut the meat into 6 equal medallions, and pound them slightly flat. Halve the fennel and slice into thin strips. Slice the pear into wedges, then into smaller pieces and marinate in the lemon juice. Fry the fennel strips in a little oil, season with salt and pepper, add a little paprika, and fry briefly. Deglaze with cream, stir in the marinated pear pieces, and simmer for about 2 minutes. The pear pieces should still be firm to the bite. Meanwhile, heat a pan with a little oil, flour the pork fillets, and fry them in the fat until almost cooked through. Spread the Gorgonzola over the fillets, place a lid on the pan, and let the cheese melt underneath. Divide the vegetables between 2 plates, add the medallions with the cooking juices, sprinkle with some parsley, and scatter some red peppercorns over the top. Serve with boiled potatoes.