Pork Medallions with Gorgonzola Sauce

Summary

Ingredients

• 1 pork tenderloin (s), fresh or thawed
• 1 can pear (s), halved, peeled and pitted (or fresh pears)
• 1 packet Gorgonzola, optionally also other noble mushroom cheese
• 1 cup cream
• 1 glass white wine
• pepper from the grinder
• salt
• Clarified butter
• cranberries

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Instructions

1. Cut the pork fillet into two-finger-thick slices and season with pepper from the mill.
2. For the sauce, put the cream in a saucepan and slowly melt the cheese in it.
3. Since the meat is ready very quickly, I first make all the side dishes as good as possible and save the meat until the end. I fry this in hot clarified butter for about three minutes on each side. Then season it lightly with salt and deglaze with the white wine.
4. If fresh pears are used, they are now added to the pan with the meat. Take the meat and pears out of the pan and keep warm.
5. But I prefer the canned ones. Pour them away, catching the juice and heating the pear halves in the microwave.
6. Now I add the cheese and cream mixture to the stock and let everything boil. Possibly a shot of the drained pear juice or a splash of sweetener for the good taste of the sauce and possibly season with salt - it depends on the cheese.
7. The sauce becomes very tasty if you froth it with a hand blender, but it doesn`t have to be.
8. Arrange the meat on a preheated platter. Fill the pear halves with cranberries and add. Serve immediately.
9. This goes well with spaetzle, potato balls, croquettes, carrot vegetables, bacon beans and, of course, leaf salads.