John Myers
Contents
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Ingredients
- 6 Apricots, approx. 400 g
- 800 g Pork tenderloin
- 100 g Gorgonzola
- 2 bunch Rocket, approx. 100 g
- 1 tbsp Clarified butter
- 100 ml Vegetable broth
- Salt, black pepper
Instructions
- Wash the apricots, cut in half, remove stones and cut into wedges. Wash the fillets, pat dry and cut into medallions approx. 3 cm thick.
- Heat the butter lard in a pan. Fry medallions vigorously on all sides for approx. 2 minutes over high heat. Place medallions in an ovenproof dish. Pour in the broth. Spread the apricot wedges and cheese in pieces on the medallions. Season with salt and pepper. Bake medallions in a preheated oven (electric stove: 175 ° C, convection: 150 ° C) for 15-20 minutes.
- In the meantime, clean, wash and drain the arugula. Remove the gratinated medallions from the oven and sprinkle with rocket.
- White bread or herb butter baguette tastes good with it.
Nutrition
Serving: 100gCalories: 187kcalCarbohydrates: 0.9gProtein: 18.5gFat: 12.2g
