Pork Medallions with Blue Cheese Sauce
If you are bored of eating normal pork dishes, you should not ignore the recipe today. Pork Medallions With Blue Cheese Sauce is the great dish that made from pork! The simple reason, it is packed with taste and strong flavor. Pork medallions is tender and juicy that are smothered in a delicious, savory blue cheese sauce that’s infused with the flavor of the caramelized pork and white wine. It is so delicious! Moreover, it is my yummy quick dinner when I just have a short time but I still want to something more special for serving in dinner table. This is my current favorite dish in my dinner table. The delicious dish is a the best option for lazy days, or tired days.
The recipe is easy to make with the detailed instructions, minimal steps. And then you easily have delicious to treat family. When serving this easy one-pan dish with some pasta or gnocchi and dinner will be ready in less than 30 minutes. A yummy dish is ready for serving you whenever you have craving. Just taking it a try at the first time, you will fall in love for all, form taste to color. It promises keep you satisfied. Let save the good recipe on your cookbook and make it immediately. Its time to bring the recipe on your kitchen and make it.
Pork Medallions with Blue Cheese SauceCourse: Main CourseCuisine: American
2 lbs pork tenderloin, (800g)
2 tbsp butter, divided
2 tbsp olive oil
2 shallots, finely chopped
1 tsp chopped fresh parsley
5 oz blue cheese, cubed (140g)
1/4 cup white wine, (60ml)
3/4 cup heavy cream, (180ml)
Freshly ground black pepper
- Cut the tenderloin, discard the silverskin and any excess fat. Cut the tenderloin into eight, each has 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.
- In a large sauté pan over high heat, heat the olive oil and 1 tbsp butter. When the butter is melted and foamed, add half of the meat and sear until nicely browned, for about 2 to 3 minutes. Flip and cook the other side until the meat is well browned and slightly firm, for about 2 minutes. Remove 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, sauté for about 30 seconds, using a wooden spoon to scrape up 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 has 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.