Prep time: 10 mins | Cook time: 20 mins | Total time: 30 mins | Servings: 4
This is a great one-pan meal that you can easily throw together in less than thirty minutes. A delicious weeknight dinner with seared pork medallions smothered in a mouthwatering blue cheese sauce.
INGREDIENTS :
- 2 tablespoons olive oil
- 2 tablespoons butter, divided
- 2 pounds of pork tenderloin, (800 grams)
- 2 shallots, finely chopped
- 5 ounces blue cheese, cubed (140 grams)
- 1/4 c. white wine, (60ml)
- 3/4 c. heavy cream, (180ml)
- 1 teaspoon chopped fresh parsley
- Salt
- Freshly ground black pepper
DIRECTIONS :
Step 1: Trim the silver skin and any excess fat from the tenderloin, then slice it into eight 2-inch thick medallions. Onto the cut side, flip each medallion and slightly flatten by pressing down using your palm. Sprinkle the medallions with salt and black pepper.
Step 2: In a large saute pan, heat the olive oil and 1 tablespoon of butter over high heat. Add half of the meat once the butter is melted and foaming. Seat the meat for about 2 to 3 minutes until nicely browned. Flip and continue to sear the other side for additional 2 minutes until the meat is well browned and slightly firm to the touch. To a plate, transfer the seared meat. Repeat with the rest of the pork.
Step 3: In the same pan, melt the rest of the butter. Then, add the shallots and season with salt. Saute the shallots for approximately 30 seconds and scrape up any browned bits from the bottom of the pan using a wooden spoon.
Step 4: Pour in the white wine and deglaze the pan. Add the cream and blue cheese cubes once the wine has almost completely evaporated. Let everything simmer for about 3 minutes over medium heat until the sauce is thick and smooth.
Step 5: Place the pork back in the pan with any accumulated juices. Cook the pork for about 2 to 4 minutes, flipping once, until slightly pink in the center and firm to the touch. To taste, season with salt and pepper.
Step 6: Remove from the heat when done and serve the pork immediately garnished with parsley. Enjoy!
NUTRITION FACTS:
Calories: 685 kcal | 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
PORK MEDALLIONS WITH BLUE CHEESE SAUCE
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons butter, divided
- 2 pounds of pork tenderloin, (800 grams)
- 2 shallots, finely chopped
- 5 ounces blue cheese, cubed (140 grams)
- 1/4 c. white wine, (60ml)
- 3/4 c. heavy cream, (180ml)
- 1 teaspoon chopped fresh parsley
- Salt
- Freshly ground black pepper
Instructions
Step 1: Trim the silver skin and any excess fat from the tenderloin, then slice it into eight 2-inch thick medallions. Onto the cut side, flip each medallion and slightly flatten by pressing down using your palm. Sprinkle the medallions with salt and black pepper.
Step 2: In a large saute pan, heat the olive oil and 1 tablespoon of butter over high heat. Add half of the meat once the butter is melted and foaming. Seat the meat for about 2 to 3 minutes until nicely browned. Flip and continue to sear the other side for additional 2 minutes until the meat is well browned and slightly firm to the touch. To a plate, transfer the seared meat. Repeat with the rest of the pork.
Step 3: In the same pan, melt the rest of the butter. Then, add the shallots and season with salt. Saute the shallots for approximately 30 seconds and scrape up any browned bits from the bottom of the pan using a wooden spoon.
Step 4: Pour in the white wine and deglaze the pan. Add the cream and blue cheese cubes once the wine has almost completely evaporated. Let everything simmer for about 3 minutes over medium heat until the sauce is thick and smooth.
Step 5: Place the pork back in the pan with any accumulated juices. Cook the pork for about 2 to 4 minutes, flipping once, until slightly pink in the center and firm to the touch. To taste, season with salt and pepper.
Step 6: Remove from the heat when done and serve the pork immediately garnished with parsley. Enjoy!
