Pork Tenderloin Medallions With Blue Cheese Sauce
Blue cheese is one of those love it or hate foods but I think it’s gotten an unfair reputation, it’s a very misunderstood food, the mold on blue cheese is not like other types of mold, it’s actually made with penicillium; that’s where it gets it’s unique taste, aroma and appearance, but unlike other molds penicillium does not produce toxins and is perfectly safe to eat!
Pork Tenderloin Medallions With Blue Cheese Sauce
- Total Time: 0 hours
- Yield: Serves 2
Ingredients
Units
Scale
- 1 16oz pork tenderloin, silver skin removed
- 2 tbsp olive oil
- 1 tbsp Badass Burger Booster
- 2 shallots, diced
- 3 green onions, sliced
- 2 tbsp chopped parsley
- 1/2 cup white wine
- 1/2 cup heavy cream
- 1 tsp salt
- 1/2 tsp pepper
- 3 oz blue cheese
Instructions
- Slice the tenderloin into 1 inch thick medallions. Place the medallions between 2 pieces of food wrap or parchment paper and lightly pound them until they are 1/4 inch in thickness.
- Heat the olive oil in a medium sized skillet.
- Sprinkle the medallions with the bad Ass Burger Buster and lightly fry on both sides, set aside.
- Add the shallots, green onions, and parsley to the skillet and cook until the onions begin to soften.
- Deglaze the pan with the white wine, allow to simmer for 2-3 minutes.
- Gently add the cream and heat through.
- Add the salt, pepper and blue cheese, gently warm until the blue cheese melts.
- Add the medallions back to the pan and cook for 2-3 minutes or until heated through.
- Prep Time: 15 minuits
- Cook Time: 15 minutes
- Category: Pork, Entrees, Recipes
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