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