Start by preparing the tuile with Gorgonzola. Combine all the ingredients in a small blender and blend until smooth. Spread the dough evenly on the mold of your choice and bake in a static oven at 160 ° C for about 8-10 minutes or until lightly browned. You can dry them for 1 hour at 70 degrees and store them in a container until ready to serve.
Clean the pork tenderloin, portion it and wrap it tightly with plastic wrap. Keep it in plastic wrap for at least 1 hour in the fridge, it will keep a better shape in cooking.
Put a drizzle of oil in the pan and start searing the shallots divided in half lengthwise. Add sugar, salt, a glass of water and balsamic vinegar. Extend cooking for another 15 minutes, covering the shallots from time to time, until they are perfectly caramelized and melting.
Slowly melt the Gorgonzola with the milk in a saucepan. Once completely melted, filter it with a sieve and keep warm for the final serving phase.
Cook the pork tenderloin over high heat, browning it well on all sides. Cooking will take about 10 minutes in total. Let it rest for at least 10 minutes before cutting it, in this way it will not release its juices and will remain particularly soft.
Wipe it on a baking sheet covered with herb powder. In this case it is a mix of parsley, basil and spinach, dried in the microwave at maximum power and blended to obtain a very fine powder.
Serve decorating and scenting with aromatic herbs and seasonal flowers. Complete with the Gorgonzola fondue in the center of the plate.

For 4 people:
1 pork tenderloin
2 shallots
5 g of salt
10 g of sugar
7 g of balsamic
vinegar 100 g of Gorgonzola Igor Gran Riserva Leonardi
25 g of whole
milk Herbal powder to taste
Extra virgin olive oil to taste
Aromatic herbs and edible flowers to taste
For the tuile with Gorgonzola:
30 g of Gorgonzola Igor Gran Riserva Leonardi
40 g flour
50 g of egg white
40 g of extra virgin olive oil
7 g of sugar
5 g of salt