Pork with Pears, Gorgonzola, and Fennel

Wednesday 11 September

This is one of our trafest treats. 

This time we made it with thick pork medallions, which were much more succulent, and served it with braised fennel on the side.

And to make it a complete symphony of pears, Holt made his little pear custards, otherwise known as tartless tarts, for dessert.