Pork medallions with apple and gorgonzola

Name: Pork medallions with apple and gorgonzola
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 2 red onions; 1–2 red sour firm apples; 1 TABLESPOON Lemon juice; 400 g Courgette; 1 can(s) (212 ml) Vegetable corn; 100 g creamy gorgonzola; 20 g Herb Butter; 12 Pork medallions (approx. 50 g each); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 3 TABLESPOONS Oil; 7-10 Tbsp Marjoram

AUTHOR
Kate Willis

DIFFICULTY
very easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

2 red onions
1–2 red sour firm apples
1 TABLESPOON Lemon juice
400 g Courgette
1 can(s) (212 ml) Vegetable corn
100 g creamy gorgonzola
20 g Herb Butter
12 Pork medallions (approx. 50 g each)
7-10 Tbsp Salt
7-10 Tbsp Pepper
3 TABLESPOONS Oil
7-10 Tbsp Marjoram

Directions

1
Peel onions and cut them into thin slices. Peel and quarter apples and remove the core. Cut quarters into slices and sprinkle with lemon juice. Wash, clean and slice the zucchini. Drain the corn well in a sieve. Cut gorgonzola into pieces about the size of a hazelnut
2
Heat herb butter in a large pan. Fry the zucchini for about 5 minutes at medium heat. Add the corn after about half the cooking time
3
Dab the meat dry and season with salt and pepper. Heat 2 tablespoons of oil in a frying pan. Fry the meat for 1-2 minutes on each side. After turning the medallions over, place the cheese on the fried side and let it melt slightly. Finish frying the meat, remove from the pan and keep warm
4
Pour 1 tablespoon of oil into the pan and fry the onions for about 4 minutes, turning them over. After about 2 minutes add the apple slices. Add the meat again and serve in the pan. Add zucchini-corn vegetables. Possibly add marjoram leaves over meat and vegetables