This savory pork medallion dish gets a luxurious upgrade with creamy blue cheese sauce. Pan-seared, oven-roasted pork pairs beautifully with the tangy richness of the sauce. Sip a Cabernet Franc for a bold match or try a Viognier to highlight the cheese’s creaminess. Either way, it’s a gourmet delight.
Elevate this elegant meal with French Onion Potatoes for their caramelized sweetness that balances the bold blue cheese, and add Brussels Sprouts with Balsamic and Cranberries to bring bright acidity and seasonal flair. Both sides complement the rich pork while maintaining the sophisticated flavor profile.
Blue Cheese Sauce with Pork Medallions
Tender pork medallions meet a silky blue cheese sauce in this bold, flavor-packed entrée.
4
servings15
minutes20
minutes450
kcal35
minutesIngredients
1 lb pork tenderloin
2 tbsp olive oil
1/2 cup heavy cream
1/4 cup crumbled blue cheese
1 tbsp butter
1 tbsp all-purpose flour
1 tsp salt
1/2 tsp black pepper
Directions
- Preheat your oven to 375°F (190°C). Season the pork tenderloin with salt and black pepper on all sides.
- Heat olive oil in a pan over medium-high heat. Sear the pork on all sides until golden, about 2-3 minutes per side.
- Transfer the pork to an oven-safe dish and roast in the oven for about 12-15 minutes until cooked through.
- In the same pan, melt butter over medium heat. Stir in flour and cook for 1-2 minutes to form a roux.
- Gradually whisk in heavy cream, stirring constantly, until the sauce thickens, about 2-3 minutes.
- Reduce the heat to low and add the crumbled blue cheese. Stir until the cheese is melted and the sauce is smooth.
- Let the pork rest for five minutes before slicing into medallions. Pour the sauce over the pork and serve immediately.
Nutrition Facts
- Total number of serves: 4
- Calories: 250kcal
- Cholesterol: 0mg
- Sodium: 620mg
- Potassium: 400mg
- Sugar: 8g
- Protein: 6g
- Calcium: 60mg
- Iron: 2mg
