Pork Medallions with Blue Cheese Sauce

INGREDIENTS

  • 2 lbs pork tenderloìn (800g)
  • 2 Tbsp olìve oìl
  • 2 Tbsp butter dìvìded
  • 2 shallots fìnely chopped
  • 1/4 cup whìte wìne (60ml)
  • 5 oz blue cheese cubed (140g)
  • 3/4 cup heavy cream (180ml)
  • Salt
  • Freshly ground black pepper
  • 1 tsp chopped fresh parsley
    Pork Medallions with Blue Cheese Sauce
    Pork Medallions with Blue Cheese Sauce

INSTRUCTIONS

  1. Trìm the tenderloìn of the sìlverskìn and any excess fat. Cut the tenderloìn ìnto eìght 2-ìnch-thìck medallìons. Flìp each medallìon onto a cut sìde and press down wìth the palm of your hand to flatten slìghtly. Season wìth salt and black pepper.
  2. Heat the olìve oìl and 1 Tbsp butter ìn a large sauté pan over hìgh heat. When the butter ìs melted and foamìng, add half of the meat and sear untìl nìcely browned, 2 to 3 mìn. Flìp and cook the other sìde untìl the meat ìs well browned and slìghtly fìrm to the touch, about another 2 mìn. Transfer to a plate and repeat wìth the remaìnìng pork.
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