Summary

Ingredients

• 600 g leeks
• 600 g pork fillet (s)
• salt and pepper
• 200 g Goronzola
• 200 ml white wine, drier
• 200 ml cream
• 1 tablespoon sauce powder for cream sauce
• 1 tablespoon flour
• 2 sage leaves
• 0.5 ½ lemon (s), juice from it

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Instructions

1. Cut the leek into two centimeter long pieces, wash and cook for 7 - 8 minutes. Cut the pork fillet into 3 - 4 cm thick medallions, season with salt and pepper and place in a baking dish. Spread the well-drained leek between the fillet pieces. Spread the gorgonzola in pieces on the casserole.
2. Mix the white wine, cream, sauce powder, flour, the sage leaves and the lemon juice, season with salt and pepper. Pour the sauce over the cheese and cook the casserole in the oven at 200 degrees (top / bottom heat) for about 45 minutes.
3. Tip:
4. The cooking time depends of course on the thickness of the medallions.
5. The medallions can also be seared briefly beforehand, this makes them spicier. Then the baking time is reduced to 30 minutes.