Pork medallions with Apple Date Gorgonzola Sauce

Pork medallions with Apple Date Gorgonzola Sauce
3 pounds fresh pork tenderloin
Salt and pepper to taste
Minced garlic to taste
Flour for dredging
Olive oil
Sauce
2 tablespoons butter
1 Granny Smith apple, diced
1/3 cup brown sugar
1/4 cup dates
1/2 cup heavy cream
1/4 cup Gorgonzola cheese
Slice pork tenderloin in medallions about 1/2-inch thick and season with salt, pepper and garlic. Dredge in flour and set aside.
For the sauce: Saute the diced apples in a little butter; add brown sugar, cream and dates and cook until mixture reduces a little. Add Gorgonzola cheese and season to desired taste. Add more cream if too thick.
In a pan heat a thin layer of oil and sear the medallions of pork. Cook on both sides making sure not to overcook. Top with sauce.
Cook's note: To round out the plate, I suggest serving this with fried sweet potatoes or garlic roasted mashed potatoes.
Serves six to eight.
Chef David Maish, David's Bistro, Des Plaines