Medallions with gorgonzola & nuts

Name: Medallions with gorgonzola & nuts
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 400-500 g Pork tenderloin; 50 g Walnut kernels; 100 g Gorgonzola cheese; 8 discs Bacon; 2-3 TABLESPOONS oil, salt, pepper; 600 g Beans (frozen or canned); 1 onion, 1-2 tomatoes; 1/8 clear broth (instant); 150 g Whipped cream; 2-3 TABLESPOONS Sauce thickener; 1 TABLESPOON butter/margarine; 7-10 Tbsp Kitchen yarn

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

400-500 g Pork tenderloin
50 g Walnut kernels
100 g Gorgonzola cheese
8 discs Bacon
2-3 TABLESPOONS oil, salt, pepper
600 g Beans (frozen or canned)
1 onion, 1-2 tomatoes
1/8 clear broth (instant)
150 g Whipped cream
2-3 TABLESPOONS Sauce thickener
1 TABLESPOON butter/margarine
7-10 Tbsp Kitchen yarn

Directions

1
Cut the fillet into about 8 medallions. Cut one pocket in each. Chop the nuts coarsely and knead them with the gorgonzola
2
Fill each medallion with 1 teaspoon of cheese cream and
3
1 Wrap the bacon slices around it and tie them up. Fry in hot oil for about 5 minutes on each side. Season with salt and pepper
4
Cover the beans and cook them in little boiling salted water for about 12 minutes. Peel and chop the onion. Wash, seed and finely dice the tomatoes
5
Keep the fillets warm. Dissolve the meat with stock and cream, boil down for 3 minutes. thicken sauce, season to taste
6
Fry the onion in hot fat until transparent. Steam the tomatoes briefly. Drain the beans and toss them. Arrange everything. Serve with potato gratin or croquettes
7
For the potato gratin, simply slice 1 kg of raw potatoes, layer them in a mould and season. Pour over 1/4 l milk and 1/8 l cream. Spread butter flakes on top. Bake at 200 °C for about 50 minutes