Summary

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

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Instructions

1. Cut pork fillet into 12 medallions, pound lightly and season with salt and pepper. Fry in butter on both sides.
2. Put the meat in an ovenproof dish.
3. Pour cream over the roast, season with paprika and mustard, add crème fraiche and gorgonzola and bring to the boil while stirring.
4. Pour the sauce over the meat and bake briefly in the oven.
5. Serve with potatoes, baguettes and salad.