Medallions in Gorgonzola
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 600 g pork fillet (s) in one piece
- salt and pepper
- 100 g bacon, smoked
- 70 g Goronzola
- 1 cup crème fraîche
- 3 tablespoon pine nuts or pistachios
- Paprika powder
Print Recipe
Pin Recipe Instructions
- Cut the fillet into slices as thick as your thumb and season with paprika, pepper and salt on both sides. Cut the bacon into cubes.
- Fry medallions on both sides until lightly browned. Then place them close together in an ovenproof dish. Sprinkle the bacon cubes on the meat.
- Mix the Gorgonzola and crème fraiche to a cream and mix in the pine nuts. Pour over the meat.
- Cook in a preheated oven at 200 ° C for about 20 minutes. Serve immediately.
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