Médaillons de porc à la sauce au bleu

Ingrédients

• 2 lbs pork tenderloin ((800g))
• 2 Tbsp olive oil
• 2 Tbsp butter (divided)
• 2 shallots (finely chopped)
• 1/4 cup white wine ((60ml))
• 5 oz blue cheese (cubed (140g))
• 3/4 cup heavy cream ((180ml))
• Salt
• Freshly ground black pepper
• 1 tsp chopped fresh parsley

Préparation

1. 1

   Trim the tenderloin of the silverskin and any excess fat. Cut the tenderloin into eight 2-inch-thick medallions. Flip each medallion onto a cut side and press down with the palm of your hand to flatten slightly. Season with salt and black pepper.

2. 2

   Heat the olive oil and 1 Tbsp butter in a large sauté pan over high heat. When the butter is melted and foaming, add half of the meat and sear until nicely browned, 2 to 3 min. Flip and cook the other side until the meat is well browned and slightly firm to the touch, about another 2 min. Transfer to a plate and repeat with the remaining pork.

3. 3

   Melt the remaining tablespoon butter in the pan. Add the shallots and a pinch of salt and sauté for about 30 seconds, using a wooden spoon to scrape up any browned bits from the bottom of the pan.

4. 4

   Deglaze the pan with the white wine. Once the wine has almost completely evaporated add the cream and blue cheese cubes. Simmer over medium heat for about 3 minutes until sauce is smooth and thick.

5. 5

   Return the pork and any accumulated juices to the pan, and cook, flipping the pork once, until it’s firm to the touch and still a little pink in the middle (cut into a piece to check), 2 to 4 min. Season to taste with salt and pepper and serve garnished with parsley.