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overhead shot of pork medallions in blue cheese sauce in skillet

Pork Medallions with Blue Cheese Sauce

If you're looking for a quick and easy meal that can be made in under 30 minutes, this sliced pork with blue cheese sauce are great for a weeknight.
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6
Calories 515kcal
Author Ryan Beck


  • 2 lbs pork tenderloin, cut into 2" thick medallions
  • salt and black pepper
  • 2 tablespoon olive oil
  • 2 tablespoon unsalted butter
  • 2 shallots, chopped
  • 1 garlic clove, minced
  • 1 tablespoon all-purpose flour
  • ¼ cup chicken stock
  • ¾ cup milk
  • 5 oz blue cheese, cubed
  • 1 tablespoon fresh Italian parsley, chopped


  • Heat 1 tablespoon butter and 1 tablespoon 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.


  • 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.


Serving: 0.5lb | Calories: 515kcal | Carbohydrates: 9g | Protein: 56g | Fat: 0g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0g | Cholesterol: 163mg | Sodium: 664mg | Potassium: 217mg | Fiber: 0g | Sugar: 5g | Vitamin A: 600IU | Vitamin C: 3.3mg | Calcium: 250mg | Iron: 2.5mg