Pork Medallion W. Gorgonzola Sauce & Baker’s Potatoes

Preheat oven to 200 degrees (convection oven: 180 degrees /gas oven: level 3).

Peel and chop the shallots. Rinse parsley and marjoram, shake dry and chop finely. Peel potatoes and cut into small slices. Cut Gorgonzola into small pieces. Grease 2 small baking dishes (diameter approx. 9 cm) with a little bit of butter.

Sauté shallots in remaining butter. Mix with the raw potatoes and the herbs. Season with salt, pepper and a little bit of caraway and fill 3/4 of the prepared dishes.

Fill up with the clear soup. Bake in the heated oven for about half an hour. When the clear soup has boiled away, the potatoes are usually ready.

Season the medallions and roast them in a frying pan with oil on both sides for about 3 minutes. Remove and cover with aluminum foil. Dissolve the gravy with white wine, fill up with veal stock and boil a little. Add whipped cream and Gorgonzola, let it bubble up and season.

Turn out the baker’s potatoes from the ramekins onto a heated plate and serve the medallions with the sauce.

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