These pork medallions with a creamy blue cheese sauce is a quick one-skillet meal that is perfect for a weeknight or if you are just looking for something that's easy and tasty.
I'm a big fan of pork, but just don't make it very often. However this meal and my rosemary pork tenderloin are some of my go-tos.
I mean who doesn't love a tasty meal that can be prepared in under 30 minutes. In a perfect world, every single meal can be made that quickly, but alas that's not the case.
However, these pork medallions do fit into that category. Recipes with pork tenderloin are honestly something I don't make very often, but when I so, I wonder why I don't use it more. I actually came across a great pork tenderloin medallions recipe from Plated Cravings which I adapted to my own version here today.
Make no mistake, while the pork tenderloin medallions are great and easy to cook, the real star here is the blue cheese sauce. I will preface this by saying you must like blue cheese to enjoy this, but I assume if you're looking at the recipe, you're like me and the more stinky cheese the better. You can control the taste by using a mild to moderate to strong blue cheese. In the case of this recipe, I used a moderate blue cheese.
When making the pork medallions, it is key to use a good skillet so you can sear the pork and get a good crust on both sides. The pork actually finishes cooking in the sauce. So go out and give this one-skillet meal a try.
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Recipe Ingredients
- Pork tenderloin - perfect for slicing into medallions.
- Salt and black pepper - enhances the flavor.
- Olive oil and unsalted butter - used to cook the pork.
- Shallots - adds a mild onion flavor.
- Garlic - works well with the pork.
- All-purpose flour - helps thicken the sauce.
- Chicken stock - low-sodium is best.
- Milk - adds some creaminess.
- Blue cheese - use your favorite blue cheese.
- Italian parsley - adds some freshness.
Step-by-Step Instructions
- Heat butter and olive oil in large skillet over medium-high heat. Salt and pepper pork tenderloins and sear on both sides for 2-3 minutes.
- Add remaining butter and olive oil and cook shallots and garlic for 30 seconds. Add flour and cook for about a minute, before deglazing with chicken stock.
- Add milk and blue cheese and cook until cheese is melted and sauce is thick.
- Return pork to skillet and simmer until pork is cooked through, about 5 minutes. Pork should reach about 155°F.
Can I Use Gorgonzola Cheese?
Yes gorgonzola is a type of blue cheese that is produced in Northern Italy. It's typically on the milder end but would complement the pork perfectly.
Side Dish Options
So if you follow the blog, you might have noticed in the past week I shared an apple fennel slaw recipe and some homemade German spaetzle.
They were both made with this specific recipe and mind and go great with the pork medallions. Plus the spaetzle gives you another vehicle to use the blue cheese sauce.
Pro Tips/Recipe Notes
- Use a sharp knife to consistently cut the pork medallions at the same thickness - about 2". If you vary the thickness of the pork, you will vary the cooking time.
- Add cold oil to a cold skillet and let heat up to proper temperature before adding the chicken. You'll know it is ready when the oil starts to shimmer.
- Control the amount of pungent flavor you like by selecting the right blue cheese. Mild is the least pungent but I usually go for a medium blue cheese. Just make sure to use a quality blue cheese.
- You know the pork is cooked when it reaches 145°F with an instant-read thermometer or if you cut into the pork and the juices run mostly clear and it is mostly white with a slight hint of pink, it is good. I usually just cut the pork to see if it is done. If it isn't just cook slightly longer.
- Leftovers will store well in the fridge for 2-3 days in an air-tight container or be frozen for 3 months.
Other Quick and Easy Recipes
If you’ve tried this pork medallions or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.
Pork Medallions with Blue Cheese Sauce
Ingredients
- 2 lbs pork tenderloin, cut into 2" thick medallions
- salt and black pepper
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 2 shallots, chopped
- 1 garlic clove, minced
- 1 tbsp all-purpose flour
- ¼ cup chicken stock
- ¾ cup milk
- 5 oz blue cheese, cubed
- 1 tbsp fresh Italian parsley, chopped
Instructions
- Heat 1 tbsp butter and 1 tbsp olive oil in large skillet over medium-high heat. Salt and pepper pork and then add the medallions to the skillet. Cook 2-3 minutes or until seared and browned on one side. Flip and cook another 2 minutes. Transfer the pork to a plate and set aside.
- Melt the remaining butter and olive oil. Add shallots and garlic and cook for about 30 seconds. Whisk in flour until combined.
- Deglaze the skillet with the chicken stock, scraping up any brown bits. Add milk and blue cheese and simmer until cheese is melted and sauce is thick, about 3 minutes.
- Return pork to skillet and simmer in sauce for 4-5 minutes, or until pork is cooked through. Top with some fresh parsley and serve immediately.
Notes
- Use a sharp knife to consistently cut the pork at the same thickness - about 2". If you vary the thickness of the pork, you will vary the cooking time.
- Add cold oil to a cold skillet and let heat up to proper temperature before adding the chicken. You'll know it is ready when the oil starts to shimmer.
- Control the amount of pungent flavor you like by selecting the right blue cheese. Mild is the least pungent but I usually go for a medium blue cheese. Just make sure to use a quality blue cheese.
- You know the pork is cooked when it reaches 145°F with an instant-read thermometer or if you cut into the pork and the juices run mostly clear and it is mostly white with a slight hint of pink, it is good. I usually just cut the pork to see if it is done. If it isn't just cook slightly longer.
- Leftovers will store well in the fridge for 2-3 days in an air-tight container or be frozen for 3 months.
Chris says
Can never go wrong with blue cheese!