pork medallions with gorgonzola sauce

• 16 slices pancetta
• 8 pork medallions
• 2 tablespoons butter
• 1 tablespoon olive oil
• 3 cloves garlic, chopped
• salt and pepper
• 34 cup vegetable stock
• 12 cup crumbled gorgonzola
• 14 cup chopped walnuts
• fresh parsley (to garnish)

1. wrap 2 slices of pancetta around eack medallion, secure with twine or toothpicks.
2. melt butter and oil in a large skillet.
3. add garlic, saute for 1 minute, remove and discard.
4. sprinkle medallions with salt and pepper.
5. cook until brown on both sides, 5-10 minutes per side.
6. add vegetable stock and gorgonzola, simmer 10-15 minutes until sauce is very creamy.
7. add walnuts to sauce.
8. remove twine (toothpicks) from the medallions, put 2 on each plate,spoon sauce over, garnish with parsley.

pancetta, pork, butter, olive oil, garlic, salt, vegetable stock, gorgonzola, walnuts, parsley

Taken from www.food.com/recipe/pork-medallions-with-gorgonzola-sauce-81362 (may not work)