Pork Medallions with Blue Cheese Sauce

Ingredients

• 800 g (2 lb)pork tenderloin
• 30 ml (2 tbsp)olive oil
• 30 ml (2 tbsp), dividedbutter
• 2shallots, finely chopped
• 60 ml (¼ cup)white wine
• 140 g (5 oz), cubedblue cheese
• 180 ml (¾ cup)double cream
• to tastesalt
• to tastefreshly ground black pepper
• 5 ml (1 tsp)chopped fresh parsley

Instructions

1. 1

   Prepare the pork

   Trim away the tenderloin’s silverskin and excess fat, then cut it into eight medallions about 5 cm (2 inches) thick. Turn each piece onto a cut side and press gently with your palm to flatten it a little. Season with salt and black pepper.

2. 2

   Sear the medallions

   Heat the olive oil and 15 ml (1 tbsp) of the butter in a large sauté pan over high heat. When the butter has melted and is foaming, sear half the pork for 2–3 minutes, until well browned. Turn and cook for about 2 minutes more, until browned and slightly firm to the touch. Transfer to a plate and repeat with the remaining pork.

3. 3

   Cook the shallots

   Melt the remaining 15 ml (1 tbsp) butter in the pan. Add the shallots and a pinch of salt, then sauté for about 30 seconds, scraping the browned bits from the pan with a wooden spoon.

4. 4

   Make the sauce

   Pour in the white wine to deglaze the pan. Once it has almost completely evaporated, add the cream and blue cheese. Simmer over medium heat for about 3 minutes, until the sauce is smooth and thick.

5. 5

   Finish the pork

   Return the pork and any juices on the plate to the pan. Cook, turning the medallions once, for 2–4 minutes, until firm to the touch and still a little pink in the middle; cut into a piece to check. Season to taste with salt and pepper, then serve garnished with parsley.

What are pork medallions?

Pork medallions are thick, round slices cut from pork tenderloin. This American-style version pairs quickly seared pork with a rich pan sauce, making it suitable for an ordinary weeknight as well as a more dressed-up meal.

The method builds flavour in one pan: browned pork leaves savoury bits behind, while shallots, wine, cream and blue cheese turn them into a tangy, smooth sauce.

Nutrition and macros by portion

The nutrition label shows one serving as written: 685 calories, 55g protein, 4g carbs, 47g fat.

Most of the protein comes from the pork, while the cream, butter, olive oil and blue cheese contribute much of the fat. The pork and wine provide most of the small amount of carbohydrate. Balance the rich sauce with a generous serving of green vegetables or salad.

Choosing the ingredients

Tenderloin: this lean, tender cut cooks quickly, so evenly sized medallions help them finish at about the same time.

Blue cheese: choose a cheese you enjoy eating on its own, since its sharp, salty flavour is prominent in the sauce.

Cream and wine: cream gives the sauce body, while white wine loosens the browned bits and brings a little acidity.

Get a good sear

Hot pan: let the oil and butter heat until the butter foams before adding the pork. Sear in two batches so the pieces have room to brown rather than steam.

Leave it alone: give each side its stated cooking time before turning. Moving the medallions too soon can interrupt browning.

Build the sauce in the pan

Shallots first: cook them briefly in the pork’s browned bits, scraping the base of the pan as you stir. Their short cooking time keeps them from taking over the sauce.

Wine reduction: let the wine nearly evaporate before adding the cream and cheese. This keeps the sauce concentrated and gives the cheese time to melt smoothly.

Check the texture

Sauce: after about 3 minutes of simmering, it should look smooth and thick. Stir as needed to help the blue cheese melt into the cream.

Pork: the recipe uses firmness to the touch and a cut-piece check as cues. Avoid extending the final cooking time unnecessarily, as tenderloin can become dry.

Plan the timing

The pork sears before the sauce is made, then returns to the pan for a short finish. Keep the medallions on their plate while you prepare the sauce, and add their collected juices back with them.

Have the shallots, wine, cream and cubed cheese ready before cooking; the sauce comes together quickly once the pan is hot.

What to serve alongside

A green salad or steamed green vegetables bring freshness alongside the creamy sauce. For a more filling plate, serve the pork with potatoes or crusty bread to catch the sauce.

Keep accompaniments simply seasoned so they balance the blue cheese rather than competing with it.

Recipe notes & tips

• Cut the tenderloin into evenly sized medallions so they cook at a similar pace.
• Sear the pork in batches to leave space for browning.
• Scrape the browned bits from the pan when cooking the shallots.
• Let the wine nearly evaporate before adding the cream and cheese.
• Taste the sauce before adding more salt, as blue cheese can be salty.
• Return the pork juices from the plate to the pan for the final cooking step.

Variations

• Milder cheese: use a less pungent blue cheese for a gentler sauce.
• Extra herbs: add a little more fresh parsley when serving.
• Mushroom addition: sauté sliced mushrooms after the shallots and before adding the wine.
• No wine: use a splash of stock to loosen the browned bits instead.
• Peppery finish: add extra freshly ground black pepper just before serving.

Common mistakes to avoid

• Crowded pan: the pork can steam instead of browning; cook it in two batches.
• Cool pan: the medallions may not sear properly; wait until the butter is foaming.
• Rushed reduction: excess wine can leave the sauce thin; let it almost evaporate first.
• Overcooked pork: tenderloin can dry out; check a piece during the final 2–4 minutes.
• Over-salted sauce: blue cheese adds saltiness; taste before seasoning at the end.

How to store

Refrigerate leftovers in a covered container and use within 3 days. Reheat gently in a pan over low heat, stirring the sauce and adding a small splash of cream or water if it has thickened.

Frequently asked questions