Summary

Ingredients

• 8 medallions pork tenderloin, each 2-3 cm thick
• 8 slices Parma ham
• 2 tablespoon mustard (Dijon mustard)
• 1 bunch spring onion (s)
• 1 handful porcini mushrooms, dried
• 200 ml white wine
• 200 g cream
• 100 g Goronzola
• parsley
• Margarine (vegetable cream)
• salt and pepper
• possibly broth, granulated
• a few stalks parsley, finely chopped

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Instructions

1. Pour hot water over the porcini mushrooms in a bowl and soak for about 30 minutes. Then remove from the liquid and cut into fine cubes, keep the liquid. Cut the spring onion into rings.
2. Spread the mustard on a plate, place the medallions on top, lightly (!) Salt and pepper and turn over so that both sides are covered with mustard. Wrap each medallion in a slice of Parma ham. Fry in vegetable cream until the ham is nice and golden, remove and set aside on a plate.
3. Sweat the onions in the remaining fat, add the finely diced porcini mushrooms, deglaze with white wine, allow to evaporate briefly, then pour in the porcini mushroom liquid and cream, reduce a little. Possibly add a little stock (powder). Melt the finely chopped Gorgonzola in the sauce. Put the pork medallions with the leaked juice back into the boiled down sauce and let simmer over a mild heat for about 10-15 minutes. Serve sprinkled with parsley.