PORK MEDALLIONS WITH BLUE CHEESE SAUCE
PORK MEDALLIONS WITH BLUE CHEESE SAUCE
Pork Medallions with Blue Cheese Sauce cut from a pork tenderloin to steaks pan seared to tender juicy perfection is then topped with a decadent, but simple blue cheese pan sauce in 30 minutes for easy casual entertaining!
Ingredients
- 2 pounds pork tenderloin (1 # each)
- 1 teaspoon pepper
- 1 teaspoon salt
- 1 teaspoon dried oregano
- 2 tablespoons olive oil
- 2 tablespoons butter
- 3/4 cup heavy cream
- 1/4 cup white wine Riesling is my preference
- 4 ounces blue cheese
- salt and pepper to taste
- 1/4 small onion (minced)
Instructions
- Mince onion and set aside.
- Use a knife, puncture the membrane then gently use a paper towel to remove the sliver skin from each pork tenderloin.
- Season all sides of each tenderloin with oregano, salt and pepper.
- Cut the tenderloins to 1" steaks, then press with your hands to flatten.
- Heat a cast iron skillet to medium high. Add olive oil to pan.
- Place tenderloins in the pan so that they are at least 2 inches a part, cook 4- 5 minutes per side getting a nice sear mark on each side. Cook pork in batches instead of overcrowding the pan. Remove pork to side plate
- Add butter to skillet and melt. Once melted, add onions and cook until onions are translucent, and starting to turn golden brown, about 5 minutes.
- Add wine to pan once onions are cooked. Using a wooden spoon scrape of any brown bits to get extra flavor into the sauce. Stir for 2-3 minutes. Add heavy cream, stir for 3 minutes. Add blue cheese and stir until melted, about 2 minutes. Add pork back into pan and cook until pork is 145-150° and is warmed thru.
- Serve pork atop pasta, gnocchi or rice and spoon blue cheese sauce over the top. Serve
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