Pork Medallions in Bavaria Blu Sauce
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 4 pork medallions
- salt and pepper
- Butter for frying
- 80 g blue cheese (Bavaria blu), without rind
- 300 ml cream
- 40 ml white wine (Franconian wine)
- 20 ml kirsch
- Oil for frying
Print Recipe
Pin Recipe Instructions
- Salt and pepper the medallions.
- Heat the butter and oil in a saucepan and fry the medallions for two to three minutes on each side. Then keep warm and let rest until serving.
- Pour off the frying fat and remove the meat stock with the cream and white wine. Add the cheese, stir and slowly reduce to a creamy consistency. Finally add the kirsch. Now stop boiling and put the medallions inside.
- Spinach leaves, asparagus and tourned carrots go well with it.
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