John Myers
Ingredients for 3 servings:
- 500 g pork fillet(s)
- 2 bulb(s)
- 1 packet of Gorgonzola, approx. 150 – 200 g
- 100 ml cream
- Salt and pepper, freshly ground
- Fat for frying
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes
simply
Cut the fillet into medallions approximately 3 to 4 cm thick. Briefly sear on both sides in a pan in hot fat (e.g. clarified butter). Place in a baking dish. Season with salt and pepper. Cut the pears into not-too-thin slices and fry in the fat on both sides until browned. Place 2 to 3 slices on each medallion. Spread the rest in the baking dish. Cut the Gorgonzola into pieces and distribute them among the medallions, then return the rest to the dish. Pour in the cream and season everything again with a little pepper. Bake in the oven at 180°C (160°C fan-assisted oven) for approximately 12 to 15 minutes. Turn on the oven grill for the last 2 minutes. Serve with rösti and bean salad, for example. I could also imagine a cream of savoy cabbage with it.
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