Pork Medallions in Gorgonzola Cream
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 12 pork medallions
- some salt and pepper
- some butter
- 150 ml cream
- 4 teaspoons paprika powder
- 4 teaspoons mustard
- 4 tablespoon crème fraîche
- 100 g Goronzola, mashed with a fork
Print Recipe
Pin Recipe Instructions
- Cut pork fillet into 12 medallions, pound lightly and season with salt and pepper. Fry in butter on both sides.
- Put the meat in an ovenproof dish.
- Pour cream over the roast, season with paprika and mustard, add crème fraiche and gorgonzola and bring to the boil while stirring.
- Pour the sauce over the meat and bake briefly in the oven.
- Serve with potatoes, baguettes and salad.
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