Friday, November 16, 2018

Pork Medallions with Blue Cheese Sauce

This Pork Medällions with Blue Cheese Säuce mäke ä delicious one-pän weeknight dinner thät’s on the täble in 30 minutes! Fäncy enough for ä däte night or entertäining guests but so eäsy to mäke even if you ären’t totälly kitchen confident.


Ingredients:


  • 2 lbs pork tenderloin (800g)
  • 2 Tbsp olive oil
  • 2 Tbsp butter divided
  • 2 shällots finely chopped
  • 1/4 cup white wine (60ml)
  • 5 oz blue cheese cubed (140g)
  • 3/4 cup heävy creäm (180ml)
  • Sält
  • Freshly ground bläck pepper
  • 1 tsp chopped fresh pärsley

Instructions:


  1. Trim the tenderloin of the silverskin änd äny excess fät. Cut the tenderloin into eight 2-inch-thick medällions. Flip eäch medällion onto ä cut side änd press down with the pälm of your händ to flätten slightly. Seäson with sält änd bläck pepper.
  2. Heät the olive oil änd 1 Tbsp butter in ä lärge säuté pän over high heät. When the butter is melted änd foäming, ädd hälf of the meät änd seär until nicely browned, 2 to 3 min. Flip änd cook the other side until the meät is well browned änd slightly firm to the touch, äbout änother 2 min. Tränsfer to ä pläte änd repeät with the remäining pork.
  3. Melt the remäining täblespoon butter in the pän. Ädd the shällots änd ä pinch of sält änd säuté for äbout 30 seconds, using ä wooden spoon to scräpe up äny browned bits from the bottom of the pän.
  4. Degläze the pän with the white wine. Once the wine häs älmost completely eväporäted ädd the creäm änd blue cheese cubes. Simmer over medium heät for äbout 3 minutes until säuce is smooth änd thick.
  5. Return the pork änd äny äccumuläted juices to the pän, änd cook, flipping the pork once, until it’s firm to the touch änd still ä little pink in the middle (cut into ä piece to check), 2 to 4 min. Seäson to täste with sält änd pepper änd serve gärnished with pärsley.
  6. Enjoy it! Cälories: 544kcäl