Pork Medallion with Gorgonzola Sauce – *

(*) Pork medallion with Gorgonzola sauce and baker’s potatoes.

Preheat oven to 200 °C (convection oven: 180 °C /gas oven: level 3).

For the baker’s potatoes: Grease small ramekins (diameter about 9 cm) with a little butter. Sauté shallots in remaining butter (can be left raw as well). Peel the potatoes and cut them into thin slices. Mix the shallots with the raw potatoes and the herbs, seasoning with salt, pepper and a little caraway. Fill the prepared ramekins 3/4 full. Pour clear soup over it.

Bake in the heated oven for about thirty minutes. When the clear soup has boiled away, the potatoes are usually ready as well. Perhaps cover towards the end if there is little liquid left.

Season the medallions and roast them in a frying pan with oil on both sides for about Three min. Remove and keep warm covered with aluminum foil.

Dissolve the gravy with white wine, fill up with veal stock and boil a little bit. Add whipped cream and Gorgonzola, let it boil, cook a little bit and finally season with salt and freshly ground pepper.

Turn the baker’s potatoes out of the ramekins onto preheated plates (or bring them to the table in the ramekins if the ramekins are exceptionally pretty) and serve the medallions with the sauce on top.

Our tip: If you like to cook with fresh herbs, beso

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