Pork Medallions With Blue Cheese Sauce
Here is what you will need:
2 pounds pork tenderloin
2 TBS olive oil
2 TBS unsalted butter
1 small onion or half a larger one
1/4 cup dry white wine
5 oz blue cheese
3/4 cup heavy cream or half and half
Kosher salt and fresh ground pepper
2 tsp chopped fresh parsley or chives
Remove the silver skin from the tenderloin and any excess fat. Slice into about 2 inch medallions. Press the medallions down with your hand to flatten slightly. Let you pork get to room temperature.
Cube up your blue cheese.
Season up the pork with salt and pepper.
Heat oil and 1 TBS butter in a pan over high heat. You may have to work in batches because you don't want to crowd the pan. Brown the pork for 2 to 3 minutes.
Then flip and brown the other side for about 2 minutes.
Then remove from the pan....
Turn down the heat , add the rest of your butter and onions. Season with a pinch of salt and pepper.
Let the onions cook down and become soft.
Add in the wine and deglaze the pan scrapping up any brown bits on the bottom.
When the wine has mostly evaporated add the cheese and cream to the pan.
When the sauce is nice and creamy taste it and adjust seasoning if necessary. Add the pork back to the pan to finish cooking, about 2 to 4 minutes. flipping once. The pork should have a light pink center.
I decided to toss some cooked noodles in the sauce it would also be good with rice. Sprinkle with some parsley or chives. Lets Eat!