Pork Medallions with Blue Cheese Sauce make a delicious one-pan weeknight dinner that’s on the table in 30 minutes! Fancy enough for a date night or entertaining guests but so easy to make even if you aren’t totally kitchen confident.
These tender and juicy pork medallions are smothered in a delicious, savory blue cheese sauce that’s infused with the flavor of the caramelized pork and white wine. This easy but so delicious quick dinner is one of my favorite things to make when I’m short on time but want something a little bit more special during the week.
I could eat the gorgonzola sauce with a spoon, it’s so tasty! Serve this easy one-pan dish with some pasta or gnocchi and dinner will be ready in less than 30 minutes.My family loves pork tenderloin when cooked low and slow but cutting the pork tenderloin into medallions saves time and helps to develop the flavor quicker. Searing the meat in a really hot skillet caramelizes the outside while making sure that the meat stays juicy and tender.
These pan-seared pork tenderloin medallions go from stovetop to dinner table in just minutes and the flavorful blue cheese sauce goes a long way toward making this simple weeknight meal feel extra special!
Perfect for a weeknight meal, but this pork medallions recipe is also great for entertaining!
Tips & Tricks for cooking pork medallions
- For the most tender results remove the silver skin (instructions below) and cut the tenderloin into evenly thick slices.
- Sear the medallions until nicely browned, this develops a deep, savory caramelized flavor that will later make the blue cheese sauce so delicious. You want the pan to be really hot so that the meat remains juicy on the inside and gets slightly crispy and caramelized on the outside.
- If you can’t consume wine use the same amount of chicken stock.
- You can use your favorite blue cheese for this recipe. A mild Gorgonzola is my favorite!
- Check the temperature of the pork medallions with a thermometer before serving. You want them to be slightly pink in the middle to ensure that they are juicy and tender. The internal temperature should be between 145°F (63°C) and 155°F (68°C).
How to trim silverskin from a pork tenderloin
Glide the tip of a sharp paring knife between the silver skin and the flesh. Carefully slide the knife along the meat, pulling the silver skin away at the same time. Try to remove the silver skin without taking off any meat, this will be difficult the first time you do it but it will get easier. If you don’t feel comfortable doing it yourself you can ask your butcher to remove the silver skin.
Looking for more quick Weeknight meals?
- General Tso’s Chicken
- Creamy Mushroom Chicken Pasta
- Instant Pot Chili Recipe
- 15-minute Spaghetti alla Carbonara
- Saffron Shrimp Risotto
Tools used for Making this Recipe
Cast-Iron Skillet:
I love this skillet! It’s probably my most used one, it’s oven-safe, super affordable and lasts forever.
Thermometer: I love this Instant-Read thermometer! It’s cheap and perfect to check the temperature of things like a roast, turkey, chocolate or creme brulee. 
Everyone should have one of these in their kitchen!
Chef’s Knife: I love this knife. My husband bought it for my birthday a few years ago and it’s still sharp and cuts everything. This knife has a great size and will make slicing, dicing, and chopping so easy and effortless.
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Pork Medallions with Blue Cheese Sauce
Ingredients
- 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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
Nance Sparks says
could I use boneless pork chops instead of the tenderloin? never cooked pork before so Im not sure.
Julia Foerster says
Yes, you can. Cooking times might be different depending on the thickness of the pork chops. I recommend using an instant thermometer to make sure you don’t overcook them.
Joyce scuderi says
Absolutely loved this! Hubby doesn’t eat pork so it’s ALL mine!
Haley T. says
We LOVED this!!! My husband said he could drink the sauce! My dad is coming to stay the wkd, and I’m thinking of cooking this, but instead of pork medallions, I’m thinking of doing a full pork loin in the oven and making the sauce separate. I’m kind of finicky about the texture of pork cuts, so I think I’ll prefer the full loin instead.
Bev says
Made this tonight for tea and it was lovely my son said he really enjoyed it but cos we are both trying to do healthy eating I didn’t use the heavy cream instead I used fat free fromage frais and it still tasted gorgeous I also added garlic just to add some more taste and I will be making it again.
Debra Palmer says
Delicious! We liked it so much I made it again the next evening.
April says
Absolutely delicious recipe!
I made it last night and it is a new favourite. I have already shared it with many friends and will be making this again.
Janet V. says
Melt in your mouth yummy goodness! This will definitely go into our recipe rotation! Thanks for sharing!
Rinda says
Made it tonight. It was good, I added less cheese than called for and tasted the sauce, I found it a bit strong, so I didn’t add any more. I was pleasantly surprised to find that after I added the meat back in…it worked very well.
Mama Shell says
delicious. we used gorgonzola. I know same thing, right? So good and great use of your own processed pork tenderloin
Marcia Mulder says
I made this and loved it! I cut back on cream and used blue cheese dressing instead of blue. Geese and it was great!
Ruth Mazurek says
I just made this and it was fantastic! Served it over cauliflower rice with a side of broccoli. The whole family loved it, and we will definitely be making it again. Looks and sounds way more fancy then it really is.
Megan says
I have made this a few times now and can not get enough of it! Even my bleu cheese hating husband will eat it! Excellent. Thank you for sharing it!
Gillian says
Would like to make this for a party could i make it the day before and reheat it next day
Many thanks Gillian
Julia Foerster says
Sorry, I haven’t tried that so I’m not sure if it reheats well on the next day. A problem might be that the pork medallions might get overcooked when reheating but the sauce should be fine.
Lisa says
This was spot on delicious! Leftover’s were even better. Defo a keeper!
Dan says
One of the best meals I ever made. Family loved it!!!
Liz says
Fabulously easy meal made tonight was delicious. I did add some brown button mushrooms after softening the onions and them making the wonderfully creamy blue cheese sauce…served with green beans and potato rosti with the wonderfully tender pork made for a very Happy family !