Rinse pork medallions, dry, season with salt and pepper. Sear for 5 min on each side. Cut garlic clove into slices, add and sauté.
Drain apricots. Cut Gorgonzola into 2-3 mm thick slices. Spread medallions evenly in an oven dish and top each with half of an apricot and gorgonzola.
Bake in a heated oven at 200 °C for about 10 minutes. Serve the medallions on a bed of rocket salad.
Tip: Serve with fresh ciabatta bread and a fruity Italian white wine.