Wash the pork tenderloin, pat dry and cut into approx. 3 cm thick slices. Wrap a slice of bacon around each slice and pin it in place. Do not place the medallions too close together in a greased casserole dish and fry them in the oven at approx. 200 ° C for about 15 minutes. Then place 1 piece of Gorgonzola on each piece of meat and place a tablespoon of garlic crème fraîche on top. Add any remaining cheese or garlic cream to the baking dish and bake for another 15 minutes, until the cheese and crème fraîche make a sauce. There is also green pasta or fresh baguette, plenty of vegetables or salad and a cool rosé.
Ingredients
Print Recipe
Pin Recipe