Pork Medallions with Blue Cheese Sauce (2024)

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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.

Pork Medallions with Blue Cheese Sauce (1)

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 saucegoes a long way toward making this simple weeknight meal feel extra special!

Pork Medallions with Blue Cheese Sauce (2)

Perfect for a weeknight meal, but this pork medallions recipe is also great for entertaining!

Tips & Tricks forcooking pork medallions

  • For the most tender results remove the silver skin (instructions below) and cut the tenderloin intoevenly 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 skinwithout 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.

Pork Medallions with Blue Cheese Sauce (3)

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

Pork Medallions with Blue Cheese Sauce (4)

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 (5)

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Pork Medallions with Blue Cheese Sauce

By: Julia Foerster

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 but so easy to make even if you aren't totally kitchen confident.

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Servings: 4

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.

Nutrition

Calories: 685kcal | Carbohydrates: 4g | Protein: 55g | Fat: 47g | Saturated Fat: 24g | Cholesterol: 250mg | Sodium: 682mg | Potassium: 1067mg | Sugar: 1g | Vitamin A: 1105IU | Vitamin C: 1.2mg | Calcium: 234mg | Iron: 2.5mg

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Categorized as:
Main Dishes

About Julia Foerster

Hi, I'm Julia! Born in Germany, I call Canada now my home and love to share my favorite dishes with you! Here you'll find hundreds of recipes, all made from scratch, with lots of tips and detailed step-by-step instructions.

Read More About Me

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Pork Medallions with Blue Cheese Sauce (2024)

FAQs

Why are my pork medallions tough? ›

High Heat: Cooking pork medallions over excessively high heat can lead to quick searing on the outside while leaving the inside tough. It's better to use moderate heat to ensure even cooking. Undercooking: On the other hand, if pork is undercooked, it can be tough and chewy.

Are pork medallions the same as pork tenderloin? ›

Pork medallions are 1-2″ thick rounds of pork tenderloin. They're easy to work with, cook quickly, and are super tender! Pork tenderloin is a specific cut of pork that's long, lean, and somewhat thin. It comes from a muscle that runs along a pig's backbone and is often sold in packages of two.

Are pork medallions healthy? ›

Pork medallions are just as healthy as chicken breast*

Protein helps muscle growth. This relates to pork loin and fillet medallions trimmed of visible fat and to skinless chicken breast. A varied and balanced diet and a healthy lifestyle are recommended for good health.

How do you know when pork medallions are done? ›

One way to determine your porks' doneness is by the color of the juices that come out of it when you poke a hole in it with a knife or fork. If the juices run clear or are very faintly pink, the pork is done cooking. If they're mostly or entirely pink or red, it's best to continue cooking.

Does pork tenderloin need to be seared before baking? ›

For the best, juiciest pork tenderloin, sear the pork on all sides in a skillet before finishing it in the oven.

How to cook Costco tenderloin steak? ›

Conventional Oven:

Peel open the pouch and place the product into an oven-safe dish. Discard the plastic pouch. 3. Cover the dish with aluminum foil and place in the oven for 30-35 mins.

Can pork medallions be pink inside? ›

Cook all raw ground pork to an internal temperature of 160°F (71.1 °C) as measured with a food thermometer. If fresh pork has reached 145°F (62.8 °C) throughout, even though it may still be pink in the center, it should be safe.

Can you eat pork medallions medium rare? ›

For many years, nutritionists--and the USDA--have recommended cooking the meat until it reaches an internal temperature of about 160°F, or medium, which can result in slightly pink meat. But some restaurant chefs across the country are going one step further and cooking pork medium-rare, or to about 145°F.

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