Pork Tenderloin with Gorgonzola Sauce

Cut pork tenderloin into slices about 2 1/2 cm thick. Press them a little flat, sprinkle with pepper. Prepare a marinade of 3 tbsp olive oil and 1 tbsp cognac. Put the slices of meat in it, turn to the other side and put to cool for 1 hour. Heat the remaining olive oil in a frying pan, fry the meat slices in it until juices come out, season with salt and turn the meat pieces. When both sides are seared, place the meat pieces in a greased gratin dish.

Mash the Gorgonzola cheese with a fork and mix well with the whipped cream. Spread this sauce evenly over the meat and bake in the oven heated to 220 degrees until the cheese bubbles light brown (just under 10 min).

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