- 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.