Pork tenderloin with blue cheese

Trim the tenderloin of any membranes or sinew and cut it into 2–3 cm thick medallions. Wrap each medallion with a thin strip of bacon and a basil leaf, then tie with kitchen twine to maintain its shape during cooking.
In a heated pan, melt the butter together with the oil. Place the medallions in the hot fat and cook for 4–5 minutes on each side, turning several times for even cooking. Season with salt and black pepper.
Remove the meat from the pan. In the same fat, pour in the CREMIO cooking crème. Add the crumbled blue cheese and stir for 1–2 minutes until the sauce is smooth.
To serve, arrange three medallions per plate and pour the sauce over them.