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
- 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)
- 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.
Nettie Manzo says
Definitely going to try this. I am wondering what brand thermometer you use that you spoke about
Julia Foerster says
The instant-read thermometer I use at the moment is a Thermapen. I’m super happy with it!
I made this recipe a couple
of weeks ago and it was amazing! I’m not a fan of blue cheese but I do like it melted on burgers etc. When added to the sauce, it’s just an incredible flavour. I served it with mashed potatoes and had the sauce over that too, it was so good! Can’t wait to make it again for company this time.
Could this be made in crockpot adding sauce last?
How many servings does this recipe provide?
Ken Jones says
Excellent recipe! Making it for the second time tonight. This time I will add some mushrooms. I found the timing to be spot on. Thank you.
Tammy Graham says
This was so delicious! I made two pans of it tonight. One with the bleu cheese and one with parmesan as hubby won’t eat bleu cheese. My pork also took longer to cook as I like it with no pink.
My question is about the nutrition listing. Is that for a 2oz piece of meat and equal amounts of sauce?
Thank you for sharing this recipe
I agree that the cooking time for the meat is not long enough. I would leave them in the pan longer in the beginning because otherwise the sauce cooks down too much when they’re added at the end. It was very good. I think you can also cut back on the oil and butter in the skillet.
Julia Foerster says
Sorry, the cooking time was longer for you, Nanci. It is always spot on for me, we like the pork medallions slightly pink in the middle to ensure that they are juicy and tender but if you want them more done you can cook them a bit longer.
I love pork cooked just till pink as well, it is so tender just like steak. Fabulous recipe!!! Very good with a nice healthy salad and garlic bread.
Diana Bridges says
I made this tonight for the first time. The only change we made was to add mushrooms. Our tenderloins did not get done in the time outlined in the recipe but we were prepared for that. Overall it was outstanding.
absolutely delicious. I just added mushroom to the dish. Will definitely make it again and again
Made this tonight 31/08/2021 OMG bloody gorgeous the timing for me was spot on and the only thing I did different was add some spinach and mushrooms I served it with baby new potatoes and tender stem broccoli me n my son love this and it’s on my favourite list of recipes will definitely be making this on a regular basis. Thank you for the recipe 😊😊
Sharon Holt says
Excellent recipe and no changes needed. Easy and delicious! I’m making it for the second time tonight. This is a true “keeper” and rotation recipe. Thank you!
Delicious, will definitely make this again!
Lori Mroz says
Great recipe. Put this together in the Am because I like to get things done ahead of time and finished it off in the oven before dinner. Brought it to room temp baked it at 305degrees for about a 1/2 hour. PERFECT!!
Kathleen P says
This was incredible! Very easy and so delicious. I didn’t have white wine so I the same amount of chicken broth with a splash of rice wine vinegar to deglaze the pan. If licking the plate was socially acceptable, I would have done so.
This came out great, will be making it again.
Great flavor. My pork took about double the time to cook to proper temperature.
Loved it, I had to change the cheese. My wife and daughter are not fans of blue cheese so I used Monterey Jack and added some asiago, they loved it. Very simple and quick
Kathy Curti says
TO DIE FOR!!! And so quick and easy! ❤️
This was delicious!! Followed the recipe to a T. Hubby and I really enjoyed it. Fast and easy too. Nice change from roasted pork loin.
How do you reheat leftovers please?
Julia Foerster says
I recommend reheating in the microwave or in a pan together with the sauce.
How large is a portion size for 685cal?
Julia Foerster says
1/4 of the recipe.
Lucy McGrath says
This sounds great and I want to make it for a dinner party. Is this enough sauce to serve over linguine?
Julia Foerster says
Depends on how saucy you like your pasta, you could always double the recipe for the sauce.