Medallions au gratin with apricots and gorgonzola

Name: Medallions au gratin with apricots and gorgonzola
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 6 Apricots (about 400 g); 800 g Pork tenderloin; 1 TABLESPOON Oil; 100 ml Vegetable broth; 100 g Gorgonzola cheese; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 100 g Rocket

AUTHOR
Eunice Scott

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

6 Apricots (about 400 g)
800 g Pork tenderloin
1 TABLESPOON Oil
100 ml Vegetable broth
100 g Gorgonzola cheese
7-10 Tbsp Salt
7-10 Tbsp Pepper
100 g Rocket

Directions

1
Wash and halve the apricots, remove stones. Cut apricots halves into slices. Wash the meat, dab dry and cut into medallions about 3 cm thick. Heat oil in a pan. Fry the meat on all sides over a high heat for about 2 minutes.
2
Put the medallions in an ovenproof dish. Pour in the stock. Pour apricot slices and cheese in pieces over the medallions. Season with salt and pepper. Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 15-20 minutes
3
In the meantime, clean and wash the rocket and let it drain in a sieve. Remove the medallions from the oven and sprinkle with rocket. Baguette bread tastes good with it