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Scaloppine al Gorgonzola
(0)
20 min
Quick
Gurkerl Küche
Zarte Schweinsmedaillons in einer cremigen Gorgonzola-Weißwein-Sauce, verfeinert mit frischem Salbei und gerösteten Walnüssen. Ein italienischer Klassiker, in nur 20 Minuten servierfertig auf dem Tisch.
Preparation method
Preparation
Pat the pork tenderloin dry, cut into approx. 1.5 cm thick medallions, and press them slightly flat with the palm of your hand. Preheat the oven to 80 °C top/bottom heat to keep the meat warm later.
Season the medallions with fine salt and freshly ground black pepper, then dredge in plain wheat flour and gently tap off any excess flour. Cut the Gorgonzola into rough cubes and roughly chop the walnut kernels.
Instructions
Heat 1 tbsp olive oil in a non-stick pan and toast the walnut kernels over medium heat for about 2 minutes until golden brown. Remove and set aside.
Chef's tip
This goes wonderfully with fresh tagliatelle, creamy polenta, or warm ciabatta for soaking up the delicious Gorgonzola sauce.
For a milder note, you can use Gorgonzola Dolce; if you prefer a bolder flavor, choose Gorgonzola Piccante.
70 min
Under an hour
