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 red sour firm apple; 1 TABLESPOON Lemon juice; 600 g Courgette; 75 g creamy gorgonzola; 6 Stem(s) Marjoram; 20 g Herb Butter; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 8 Pork medallions (approx. 75 g each); 3 TABLESPOONS Oil

AUTHOR
Avis Adkins

DIFFICULTY
very easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

2 red onions
1 red sour firm apple
1 TABLESPOON Lemon juice
600 g Courgette
75 g creamy gorgonzola
6 Stem(s) Marjoram
20 g Herb Butter
7-10 Tbsp Salt
7-10 Tbsp Pepper
8 Pork medallions (approx. 75 g each)
3 TABLESPOONS Oil

Directions

1
Peel onions and cut them into thin slices. Peel and quarter the apple and remove the core. Cut quarters into slices and sprinkle with lemon juice. Wash and clean the zucchini, quarter them lengthwise and cut them into pieces. Cut gorgonzola into hazelnut-sized pieces
2
Wash the marjoram, shake dry and chop the leaves of 4 stalks coarsely. Heat herb butter in a large pan. Fry the zucchini for about 5 minutes at medium heat. Add chopped marjoram at the end, season with salt and pepper
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. Fry the onions for about 4 minutes, turning them over. After about 2 minutes add apple slices. Spread apple and onion slices partly on the meat and arrange on the zucchini vegetables. Garnish with the rest of the marjoram. Roasted baguette tastes good with it