Summary

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

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Instructions

1. Salt and pepper the medallions.
2. 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.
3. 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.
4. Spinach leaves, asparagus and tourned carrots go well with it.