Prep time: 10 mins | Cook time: 20 mins | Total time: 30 mins | Servings: 4
Whenever I am craving something rich and delicious meal, these pork medallions with blue cheese sauce is my go-to and favourite! It is a one-pan weeknight meal that is fancy enough for date nights.
INGREDIENTS
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2 tbsp butter, divided
2 tbsp olive oil
2 lbs. pork tenderloin, (800g.)
5 oz. blue cheese, cubed (140g.)
2 shallots, finely chopped
3/4 cup heavy cream, (180ml)
Freshly ground black pepper
1 tsp chopped fresh parsley
1/4 c.up white wine, (60ml)
Salt
TO MAKE PORK MEDALLIONS WITH BLUE CHEESE SAUCE
Step 1: Begin by removing the silverskin from the tenderloin and any excess fat. Into 8 2-inches thick medallions, slice the tenderloin. Flip each medallion, cut-side down, and slightly press them down using your palm. Then, season the medallions with salt and black pepper.
Step 2: Heat the olive oil and 1 tbsp butter in a large saute pan over high heat. Once the butter has melted, add half of the meat and sear for approximately 2 to 3 minutes or until the meat is browned. Turn the meat on the other side and continue to cook for another 2 minutes until the meat has browned. To a plate, transfer the cooked meat.
Step 3: Melt the remaining butter in the same pan. Then, add the shallots and season with salt. Using a wooden spoon, saute the shallots for about 30 seconds.
Step 4: Into the pan, pour the white wine. Scrape the bottom of the pan to release the browned bits. Then, add the cream and blue cheese cubes. Let everything simmer for about 3 minutes or until the sauce is smooth and has thickened.
Step 5: Return the pork to the pan with the juices. Continue to cook for approximately 2 to 4 minutes or until the meat is firm but still slightly pink in the centre. Flip the pork once. Sprinkle with salt and pepper to taste.
Step 6: When ready, garnish the dish with parsley. Serve immediately. Enjoy!
NUTRITION INFO:
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 tbsp butter, divided
- 2 tbsp olive oil
- 2 lbs. pork tenderloin, (800g.)
- 5 oz. blue cheese, cubed (140g.)
- 2 shallots, finely chopped
- 3/4 cup heavy cream, (180ml)
- Freshly ground black pepper
- 1 tsp chopped fresh parsley
- 1/4 c.up white wine, (60ml)
- Salt
Instructions
Step 1: Begin by removing the silverskin from the tenderloin and any excess fat. Into 8 2-inches thick medallions, slice the tenderloin. Flip each medallion, cut-side down, and slightly press them down using your palm. Then, season the medallions with salt and black pepper.
Step 2: Heat the olive oil and 1 tbsp butter in a large saute pan over high heat. Once the butter has melted, add half of the meat and sear for approximately 2 to 3 minutes or until the meat is browned. Turn the meat on the other side and continue to cook for another 2 minutes until the meat has browned. To a plate, transfer the cooked meat.
Step 3: Melt the remaining butter in the same pan. Then, add the shallots and season with salt. Using a wooden spoon, saute the shallots for about 30 seconds.
Step 4: Into the pan, pour the white wine. Scrape the bottom of the pan to release the browned bits. Then, add the cream and blue cheese cubes. Let everything simmer for about 3 minutes or until the sauce is smooth and has thickened.
Step 5: Return the pork to the pan with the juices. Continue to cook for approximately 2 to 4 minutes or until the meat is firm but still slightly pink in the centre. Flip the pork once. Sprinkle with salt and pepper to taste.
Step 6: When ready, garnish the dish with parsley. Serve immediately. Enjoy!
