For the Gorgonzola cutlets, preheat oven to 160° C.
Cut pork tenderloin into 1.5 cm thick medallions, season and sear in olive oil.
Remove from pan and keep warm. Sauté flour in gravy and deglaze with beef broth and milk.
Add Gorgonzola and mix well with a whisk. Add garlic, chilled QimiQ and white wine to the sauce.
Add the pork medallions to the sauce and bake in the oven for approx. 5 minutes.
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