Pork Medallions with Wild Garlic and Gorgonzola Sauce

For the pork medallions with wild garlic and gorgonzola sauce, wash the medallions, pat dry, wrap each with a strip of bacon and secure with kitchen twine or roulade needles.

Chop the peppers very finely and mix well with grated cheese and chives. Heat the sunflower oil in a non-stick frying pan and fry the medallions in it for 1-2 minutes on each side until light brown.

Remove and season with salt and pepper and place on a baking tray. Spread the paprika-cheese mixture on all medallions, flatten and place the medallions on the top rack in the preheated oven at 160 degrees and bake for 2- 3 minutes.

Turn off the heat and leave the medallions in the oven for another 5 minutes. For the wild garlic Gorgonzola sauce, peel the young onions, wash and cut into rings. Melt the butter in a saucepan and sauté the onion rings until translucent.

Stir the flour into the onion and fry for 2 – 3 minutes, stirring constantly. Deglaze with vegetable stock and simmer on low heat for about 10 minutes.

Wash wild garlic, spin dry and chop coarsely. Add Gorgonzola, whipped cream and wild garlic to roux. Finely puree the sauce, bring to the boil very briefly and season to taste with salt, pepper, nutmeg and lemon juice.

Take the pork medallions out of the oven, remove the kitchen string / roulade needles. Stir the collected gravy into the sauce.

To serve, place a bear’s garlic mirror on preheated plate, add 2 second slices of pork.

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