This post may contain affiliate links.Please read our disclosure policy.

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.

Close-up of a  seared pork medallion with a bit of blue cheese sauce on a spoon.

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!

Close-up of a  seared pork medallion with blue cheese sauce on a spoon.

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.

Close-up of a pan-seared pork medallion, covered in blue cheese sauce in a grey plate next to some potatoes.

Looking for more quick Weeknight meals?

Two pan-pan seared pork medallions in a pan with blue cheese sauce, partially covered in blue cheese sauce.

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.

[social_warfare buttons=”Pinterest, Facebook”]

Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you'll get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.
4.96 from 163 votes

Pork Medallions with Blue Cheese Sauce

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 but so easy to make even if you aren't totally kitchen confident. 
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4


  • 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


  • 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.


Calories: 685kcal | Carbohydrates: 4g | Protein: 55g | Fat: 47g | Saturated Fat: 24g | Cholesterol: 250mg | Sodium: 682mg | Potassium: 1067mg | Sugar: 1g | Vitamin A: 1105IU | Vitamin C: 1.2mg | Calcium: 234mg | Iron: 2.5mg
Like this recipe? Rate and comment below!

About Julia Foerster

Hi, I'm Julia! Born in Germany, I call Canada now my home and love to share my favorite dishes with you! Here you'll find hundreds of recipes, all made from scratch, with lots of tips and detailed step-by-step instructions.

You May Also Like:

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  1. 5 stars
    This pork recipe was absolutely fabulous! I used gorgonzola. The pork took longer to cook than the recipe said but I just kept checking it. Will definately make again. It was worth the mess it made on my stove top!!!!! ha.

  2. 3 stars
    If your not sure if you’ll like blue cheese add a little at a time and taste. I make double sauce recipe but only used half of the cheese and I used a mild cheese!

  3. 5 stars
    Absolutely delicious, will make this again. Certainly restaurant quality. I did increase the sauce because of the remarks in other comments. It was only my husband and I for dinner so there is a lot leftover and we will enjoy it again. Thank you!

  4. 5 stars
    This recipe is delicious. I actually dipped pork in flour, egg and a little Panko. Browned it. Topped w sauce and roasted in oven till done. Great way to prepare for company so I’m not in kitchen. Served w tiny roasted potatoes and asparagus. SO GOOD

    1. After browning the meat, I would like to bake it in the oven so I dont have to standing in the kitchen all the time while my guests are here. What temp oven and how long? Any idea?

  5. 5 stars
    This is easy, quick and tastes great! Love it! My husband likes more sauce so may 1 1/2 times it next time. The pork was so tender, cut with a butter knife or just the fork. Yum

  6. Love, love, love!!! I make extra sauce & take the leftover pork & slice it thin, add to sauce & serve over fettuccine or spaghetti. Very yummy!

  7. 5 stars
    Making this for the third time tonight, my husband loves it and wants it every week! So delicious. I always make extra sauce.