Pork Medallions with Gorgonzola Sauce
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 25 mins |
| Total Time | 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
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
Print Recipe
Pin Recipe Instructions
- Cut the pork fillet into two-finger-thick slices and season with pepper from the mill.
- For the sauce, put the cream in a saucepan and slowly melt the cheese in it.
- 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.
- 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.
- But I prefer the canned ones. Pour them away, catching the juice and heating the pear halves in the microwave.
- 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.
- The sauce becomes very tasty if you froth it with a hand blender, but it doesn`t have to be.
- Arrange the meat on a preheated platter. Fill the pear halves with cranberries and add. Serve immediately.
- This goes well with spaetzle, potato balls, croquettes, carrot vegetables, bacon beans and, of course, leaf salads.
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