150 g pork loin, cut into medallions 3
30 g gorgonzola cheese, in pieces
30 g cream
1 1/2 ounces demi glace sauce
1 ounce white wine
1/2 ounce vegetable oil
1/2 tbsp chopped onion
Salt and pepper
Season the pork medallions with salt and pepper.
Fry in the oil until they get a pink color, not brown, and remove from skillet.
Incorporate the onion to the skillet, the white wine, gorgonzola cheese, cream, demi glace sauce, salt and pepper until thicken.
Serve the pork medallions with the sauce.