Wash pork medallions, pat dry, season with salt and pepper. Sear medallions for 5 minutes on each side. Peel garlic clove, slice, add and sauté. Drain apricots. Cut Gorgonzola into slices about two to three millimeters thick. Place medallions in a baking dish and top each with an apricot half and gorgonzola. Bake in the preheated oven at 200 degrees (gas mark 3) for about ten minutes. If desired, serve the medallions on a bed of rocket salad.
Preparation Tip:
It goes well with freshly baked ciabatta bread and a fruity Italian white wine.
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