Prep time: 10 mins | Cook time: 20 mins | Total time: 30 mins | Servings: 4
These Pork Medallions are an easy one-pan meal smothered in a simple yet luscious Blue Cheese Sauce. A pretty easy recipe to whip up and ready on the table in just thirty minutes! My family’s favourite weeknight meal and fancy enough for a date night, too.
INGREDIENTS
2 tablespoons olive oil
2 tablespoons butter, divided
2 pounds pork tenderloin, (800grams)
2 shallots, finely chopped
5 ounces blue cheese, cubed (140grams)
3/4 c. heavy cream, (180ml)
1/4 c. white wine, (60ml)
1 teaspoon chopped fresh parsley
Salt
Freshly ground black pepper
How to make Pork Medallions with Blue Cheese Sauce
Step 1: Remove the silverskin and any excess fat from the tenderloin, then slice it into 8 2-inch thick medallions. Slightly flatten each medallion by flipping it onto the cut side and pressing it down with your palm. Sprinkle the medallions with salt and black pepper.
Step 2: In a large saute pan, heat the olive oil and a tbsp butter over high heat. Add half of the meat to the pan once the butter has melted and foaming and sear for about 2 to 3 minutes until nicely browned. Flip the meat and continue to cook the other side for additional 2 minutes until well browned and slightly firm to the touch. When done, transfer the cooked meat to a plate.
Step 3: In the pan, melt the rest of the tbsp butter. Once the butter has melted, add the shallots to the pan and sprinkle with a pinch of salt. Saute the shallots using a wooden spoon for about 30 seconds, scraping any browned bits from the bottom of the pan.
Step 4: Pour in the white wine and deglaze the pan. Add the cream and blue cheese cubes to the pan once the wine has almost completely evaporated. Allow the mixture to simmer for approximately 3 minutes until the sauce is smooth and thick.
Step 5: Place the pork back in the pan along with the accumulated juices. Cook the pork for about 2 to 4 minutes until firm to the touch but still a bit pink in the middle, flipping once. To taste, season with salt and pepper.
Step 6: When ready, serve the pork garnished with some parsley. Enjoy!
NUTRITION FACTS:
calories: 685kcal | carbohydrates: 4g | protein: 55g | fat: 47g | saturated fat: 24g | cholesterol: 250mg | sodium: 682mg | potassium: 1067mg | sugar: 1g | vitamin a: 1105iu | vitamin c: 1.2mg | calcium: 234mg | iron: 2.5mg
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons butter, divided
- 2 pounds pork tenderloin, (800grams)
- 2 shallots, finely chopped
- 5 ounces blue cheese, cubed (140grams)
- 3/4 c. heavy cream, (180ml)
- 1/4 c. white wine, (60ml)
- 1 teaspoon chopped fresh parsley
- Salt
- Freshly ground black pepper
Instructions
Step 1: Remove the silverskin and any excess fat from the tenderloin, then slice it into 8 2-inch thick medallions. Slightly flatten each medallion by flipping it onto the cut side and pressing it down with your palm. Sprinkle the medallions with salt and black pepper.
Step 2: In a large saute pan, heat the olive oil and a tbsp butter over high heat. Add half of the meat to the pan once the butter has melted and foaming and sear for about 2 to 3 minutes until nicely browned. Flip the meat and continue to cook the other side for additional 2 minutes until well browned and slightly firm to the touch. When done, transfer the cooked meat to a plate.
Step 3: In the pan, melt the rest of the tbsp butter. Once the butter has melted, add the shallots to the pan and sprinkle with a pinch of salt. Saute the shallots using a wooden spoon for about 30 seconds, scraping any browned bits from the bottom of the pan.
Step 4: Pour in the white wine and deglaze the pan. Add the cream and blue cheese cubes to the pan once the wine has almost completely evaporated. Allow the mixture to simmer for approximately 3 minutes until the sauce is smooth and thick.
Step 5: Place the pork back in the pan along with the accumulated juices. Cook the pork for about 2 to 4 minutes until firm to the touch but still a bit pink in the middle, flipping once. To taste, season with salt and pepper.
Step 6: When ready, serve the pork garnished with some parsley. Enjoy!
