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.
Diane says
Delicious recipe! Followed exact except I used Gorgonzola cheese instead of blue cheese, just preference. The family loved it,. Really really good! Will definitely make again. Thanks for a great easy recipe!
Don chief cook says
Loved it, my wife who doesn’t like port that much joyed it very much. I didnt let the sauce know thicken long enough. I served it with a backed potato and broccoli pouring the sauce over all
Debbie says
What kind of white wine should be used?
Janet Gordon-Thatcher says
Everything about this dish is exquisite. The sauce is flavorful, and pairs with the pork perfectly. My husband and I really enjoyed it, and all through dinner we were chatting about who to make this for. Highly recommend this recipe. We think the sauce would work well on steak or even a chicken cutlet. Served with mashed Yukons and steamed broccoli.
Clf says
Love this recipe. Super easy, super impressive. Doing it again tonite for a friend.
dale slive says
3 shallots equals about how much in neasurements
I have large and I gave small ones and I cut them super fine so now there is about 3/4 of a cup and looks like too much????
Julia Foerster says
You need 2 shallots for this recipe which equals about 1/2 cup of finely chopped shallots.
Deanne says
I tried this for dinner. It was soooo good and easy to make. I added fresh spinach at the end and it turned out great. I could see trying this with stake as well. I will definitely make this again.
Lori says
LOVED this, taste like a lot of work with hardly any. Taste gourmet and rich. Will definitely have again!
Audrey says
I thought I commented the last time I made it, guess not? This is outstanding! Just made again, tonight. It is a great meal that’s perfect for dinner guests or just the family. Something so restaurant worthy but honestly is not time consuming. For those who are not Blue cheese lovers. I use the Gorgonzola crumbled. It is not a overwhelming taste at all. I serve with rice.
Sandy says
Do not like blue cheese. Is there a substitute you could use?
Julia Foerster says
No, I don’t think the blue cheese sauce would work with another cheese. You could use a very mild gorgonzola cheese that doesn’t have a super-strong blue cheese flavor.
Marc Jimenez says
Julia, great recipe. Thinking of making this for my families Christmas dinner. Having about 15 adults in attendance. Would it require me to quadruple the recipe or is there another formula to use. Thank you.
Julia Foerster says
Yes, I would quadruple it.
Alma says
The recipe sounds delicious… what would you serve with this dish?
Julia Foerster says
You could serve it with noodles or pasta, mashed potatoes would also work well, or even just some baguette to dip in the sauce would be tasty.
Jane says
The temperature wouldn’t get to 145 medium rare or 165 medium while simmering the sauce. I would say after returning the pork to the pan to increase temperature to medium or medium high to reach a safe internal temperature.
Julia Foerster says
The recipe doesn’t call for a change in temperature after Step 4 so it should still be on medium after you return the pork to the pan. Depending on your stove and the pan you are using you might have to increase the temperature.
Sue says
Outstanding recipe! So tender and delicious!
Jill C. says
This recipe is very very delicious!! We used Gorgonzola cheese instead of Blue Cheese for a milder flavor. This is a recipe you’d expect to get in a 5 star restaurant!!
Carolyn says
I’m not a blue cheese fan but do love it melted on meat. I made this and have to say it was amazing! Hubby loves blue cheese so we were both raving about it. I served it with mashed potatoes so the sauce on that was awesome. Can’t wait to make it for company. It was so good!
Tina says
Loved this recipe! The blue cheese sauce was amazing! Served with fettuccine – my favorite! Almost didn’t need the pork but was so moist and yummy and gave the sauce extra flavor. Will definitely make again!
Guy says
I made the recipe. It was spot on 👍👍
Sherrl says
Made the recipe exactly as stated and it was phenomenal! Two dinner guests not a fan of blue cheese but they loved it!!
Sherry says
I am not a big pork fan but this turned out awesome! It was absolutely delicious would definitely make it again!