Pork Medallions with Blue Cheese-Chive Stuffing

Well as we know, I’ve still got a few pork  tenderloin from our bulk shopping trip to Costco. I went back to www.porkbeinspired.com and searched the category tenderloin. This delectable recipe came back If you liked the gorgonzola-mushroom sauce, this is a pork version- sort of. This recipe is AWESOME.
I’ll be honest, it never once crossed my mind to cut a tenderloin into medallions. Why? I don’t know. But now that I know – it’s on.
I wasn’t sure about the creamy chive sauce. But after making the dish, I’m glad we had the sauce. The blue cheese stuffing is rich and flavorful. I found the cream sauce actually neutralized some of the robust flavor without changing it too much.
New house favorite, I recommend you try it ASAP.
  • 1 lb pork tenderloin
  • 1/2 tsp black pepper, freshly ground
  • 2 tsp olive oil
  • 4 ounces blue cheese, crumbled (1 cup)
  • 3 Tbsp fresh chives, finely snipped
  • 1 Tbsp bread crumbs

Creamy Chive Sauce: (optional)

  • 1 cup light cream
  • 1 teaspoon chives, snipped

Heat oven to 425 degrees.

Cut tenderloin into 1-inch slices. Sprinkle with salt and pepper. Heat oil in large skillet over medium-high heat. Add pork slices and cook for 2-4 minutes or until brown, turning once. Transfer pork slices to baking sheet.

Mix together blue cheese, chives and bread crumbs in small bowl, breaking large pieces of cheese into fine crumbs. Top pork slices evenly with cheese mixture. Bake in heated oven for 10-12 minutes or until internal temperature is 160 degrees. Serve with Creamy Chive Sauce, if desired.

Creamy Chive Sauce: For a quick, easy sauce, while the medallions are baking, discard drippings from skillet; wipe skillet with paper towels. Add heavy cream to skillet. Cook, stirring occasionally, over medium-high heat until cream is reduced by half. Stir in chives.

Spoon sauce onto each plate and arrange 3 medallions on top.



source: www.porkbeinspired.com

Pork Medallions With Blue Cheese-Chive Stuffing

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