If you're hooked on blue cheese and are not restricted by any meatless diet, trying these creamy pork tenderloin medallions with blue cheese recipe should be on your to-do list. It's salty, rich, and satisfying, and the blue cheese is the star of this dish.
With only five ingredients and a straightforward cooking process, this tasty meal is a breeze in as little as 40 minutes.
Ingredients
- Butter: It's best to fry the pork medallions in butter for a creamier and softer taste. Alternatively, use some extra virgin olive oil.
- Pork tenderloin: Choosing good quality pork meat is essential since it is the dish's main ingredient, and it can make or break it. Adjust the amount of the pork based on the desired serving size.
- Heavy cream: Heavy cream-based sauces are our favorites for main dishes despite the relatively high amount of fats. The slightly sweet heavy cream blends perfectly with the salty blue cheese, creating a perfectly balanced sauce.
- Blue cheese: Dor Blu, Gorgonzola, or a similar type of cheese. Due to the saltiness of the blue cheese sauce, you're unlikely to need additional salt because the pork medallions will be simmering in the salty cheese sauce for half an hour, absorbing it during the process. However, feel free to add extra salt according to your preferences. To make it easier during cooking, crumble the cheese beforehand and transfer it to a small bowl.
- A little bit of ground black pepper to taste
Instructions
Cut the pork tenderloin into 0.5-inch wide slices using a sharp knife and tenderize them slightly using a meat pounder. This step will ensure the pork is tender and easy to chew. Working too hard in this step is unnecessary because these are not pork chops. You only need to tenderize the pork slightly for a better texture.
Preheat a large skillet on medium-high heat and melt one tablespoon of butter. Opt for a skillet that's deep enough to fit all the pork medallions and the sauce. The medallions need to be fully covered with the sauce.
Fry the pork slices until golden brown on both sides. Then transfer to a sauté pan.
Pour heavy cream over the pork medallions in the sauté pan, and add crumbled blue cheese and ground black pepper on top.
Sauté over low heat for at least half an hour or until tender.
Frequently Asked Questions
A great way to enjoy these pork medallions is to serve them with your favorite green salad, oven-baked or mashed potatoes, rice, steamed cauliflower or other veggies, roasted baby potatoes, or another garnish of your choice.
Refrigerate the leftover pork medallions in an airtight container for 4-5 days. Reheat, adding some extra heavy cream if needed.
Yes, you can bake the medallions in the oven. We recommend searing the meat in a skillet over high heat beforehand to brown it and then finish cooking in the oven. This way, you'll ensure a wonderful brown crust.
Creamy Pork Medallions with Blue Cheese
Ingredients
- ½ cup (115 g) butter
- 1.1 lb (500 g) pork tenderloin (adjust the amount based on the desired serving size)
- 1.5 cup (360 mL) heavy cream
- 3.5 oz (100 g) blue cheese (Dor Blu, Gorgonzola, or a similar type)
- ⅓ teaspoon ground black pepper
Instructions
- Cut the pork tenderloin into 0.5-inch wide slices, then tenderize the slices using a meat pounder.
- Preheat a skillet and melt approx. 1 tablespoon of butter in the skillet.
- Fry the pork slices in batches until golden brown on both sides. Then transfer to a sauté pan.
- Pour heavy cream over the pork medallions in the sauté pan, add crumbled blue cheese and ground black pepper on top.
- Sauté over low heat for at least 30 minutes or until tender.
- Serve with green salad, potatoes, rice, or another garnish of your choice. Sprinkle with fresh dill (optional).
Notes
- Serving options: with your favorite green salad, oven-baked or mashed potatoes, rice, steamed cauliflower or other veggies, or roasted baby potatoes.
- The pork medallions can also be baked in the oven, pre-frying them quickly in the skillet on high heat to achieve a beautiful brown crust.
Nutritional Information
Disclaimer: This nutritional value label has been created using an online analyzer and might not be 100% accurate.
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