Pork Medallions with Blue Cheese Sauce
These pork medallions are perfect for the blue cheese lover, and are definitely date-night worthy!
Equipment
- Stove Top
Ingredients
- 2 lb Pork Tenderloin
- 2 Tbsp Olive Oil
- 2 Tbsp Butter Divided
- 2 Shallots Finely Chopped
- ¼ C White Wine
- 5 oz Blue Cheese Cubed
- ¾ C Heavy Cream
- Salt and Pepper To Taste
- 1 Tsp Fresh Parsley Chopped
Instructions
- 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.
- Heat the olive oil and 1 Tbsp butter in 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.
- 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.
- 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.
- Return the pork and any accumulated juices to the pan, and cook, flipping the pork once, until it’s firm to the touch and still a little pink in the middle (cut into a piece to check), 2 to 4 min. Season to taste with salt and pepper and serve garnished with parsley.
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