Pork Medallions with Blue Cheese Sauce

INGREDIENTS

• 2 lbs pork tenderloìn (800g)
• 2 Tbsp olìve oìl
• 2 Tbsp butter dìvìded
• 2 shallots fìnely chopped
• 1/4 cup whìte wìne (60ml)
• 5 oz blue cheese cubed (140g)
• 3/4 cup heavy cream (180ml)
• Salt
• Freshly ground black pepper
• 1 tsp chopped fresh parsley

  

  Pork Medallions with Blue Cheese Sauce

INSTRUCTIONS

1. Trìm the tenderloìn of the sìlverskìn and any excess fat. Cut the tenderloìn ìnto eìght 2-ìnch-thìck medallìons. Flìp each medallìon onto a cut sìde and press down wìth the palm of your hand to flatten slìghtly. Season wìth salt and black pepper.
2. Heat the olìve oìl and 1 Tbsp butter ìn a large sauté pan over hìgh heat. When the butter ìs melted and foamìng, add half of the meat and sear untìl nìcely browned, 2 to 3 mìn. Flìp and cook the other sìde untìl the meat ìs well browned and slìghtly fìrm to the touch, about another 2 mìn. Transfer to a plate and repeat wìth the remaìnìng pork.
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