Pork Medallions Wrapped in Bacon with Gorgonzola Sauce
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 900 g pork fillet (s)
- 250 g breakfast bacon, thinly sliced
- 250 g Goronzola
- 300 ml cream
- 1 large onion (s)
- 2 tablespoon pepper, green from the glass
- some stalks parsley, fresh
- Mustard, medium hot
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Remove fat and skins from the meat and cut into medallions 3-4 cm thick. Chop the onion and set aside.
- Sear the medallions briefly and spicy so that the pores close at the top and bottom, but they must not turn brown! Then fry the onions in the same pan, take them out and distribute them in a low gratin bowl.
- Rub the medallions on the side with mustard and glue the breakfast bacon around them. Place on the onions in the gratin bowl and season with salt and pepper.
- Puree the gorgonzola, cream and parsley in a bowl, add the green pepper and season the sauce with salt and pepper.
- The medallions are now, without sauce, in the oven preheated to 200 ° for 15 minutes. Then pour the gorgonzola sauce over it and put it in the oven for another 10 minutes. Adhere to the times exactly, otherwise the meat will be dry!
- Serve with fresh ribbon noodles or rice.
- Ideal when you have invited guests.
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