PORK MEDALLIONS WITH BLUE CHEESE SAUCE

Pork Medallions with Blue Cheese Sauce make a delicious one-pan weeknight dinner that’s on the table in 30 minutes! Fancy enough for a date night or entertaining guests but so easy to make even if you aren’t totally kitchen confident.

PORK MEDALLIONS WITH BLUE CHEESE SAUCE

Ingredients

  1. 2 lbs pork tenderloin (800g)
  2. 2 Tbsp olive oil
  3. 2 Tbsp butter divided
  4. 2 shallots finely chopped
  5. 1/4 cup white wine (60ml)
  6. 5 oz blue cheese cubed (140g)
  7. 3/4 cup heavy cream (180ml)
  8. Salt
  9. Freshly ground black pepper
  10. 1 tsp chopped fresh parsley

Instructions

  1. Trim the tenderloin of the silverskin and any excess fat. Cut the tenderloin into eight 2-inch-thick medallions. Flip each medallion onto a cut side and press down with the palm of your hand to flatten slightly. Season with salt and black pepper.
  2. Heat the olive oil and 1 Tbsp butter in a large sauté pan over high heat. When the butter is melted and foaming, add half of the meat and sear until nicely browned, 2 to 3 min. Flip and cook the other side until the meat is well browned and slightly firm to the touch, about another 2 min. Transfer to a plate and repeat with the remaining pork.
  3. Melt the remaining tablespoon butter in the pan. Add the shallots and a pinch of salt and sauté for about 30 seconds, using a wooden spoon to scrape up any browned bits from the bottom of the pan.
  4. Deglaze the pan with the white wine. Once the wine has almost completely evaporated add the cream and blue cheese cubes. Simmer over medium heat for about 3 minutes until sauce is smooth and thick.