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Pork Medallions With Blue Cheese Sauce

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Makes: 4 servings adjust



  • 2 pounds Pork Tenderloin

Step 1

Cut the tenderloiin into 8 medallions. place medallion, cut side down, and press down with palm of hand to flatten slightly. Season with salt and pepper.


  • 2 tablespoons Olive Oil
  • 2 tablespoons Butter

Step 2

Heat the oil and 1 tbsp of butter in large saute pan over high heat. When the butter is melted and foamong, add half the meat and sear until nicely browned, 2-3 minutes. Flip and cook the other side until the meat is well browned and slightly firm to the touch, about another 2 minutes. Transfer to a plate and repeat with the remaining pork.


  • 2 Shallots, chopped

Step 3

Melt the remaining tbsp of butter in the pan. Add the shallots and a pinch of saltand saut for about30 seconds, using a wooden spoon to scrape up any broowned bits from the bottom of the pan.


  • 14 cup White Wine
  • 5 ounces Blue Cheese, cubed/crumbled
  • 34 cup Heavy Cream

Step 4

DEglaze the pan with the white wine. Once the wine has just about evaporated add the cream and blue cheese. Simmer over medium heat for about 3 minutes until sauce is smooth and thick.


  • 1 Ground Black Pepper
  • 1 teaspoon Fresh Parsley, chopped
  • 1 Salt, too taste

Step 5

Return the pork and any juices to the pan and cook, flipping the pork once, until it is firm to the touch and still a little pink in the center2-4 minutes, Season to taste with salt/pepper and serve garnuished with parsley.
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