Pork Medallions & Blue Cheese Sauce

Pork Medallions & Blue Cheese Sauce

Servings: 6

2 lb pork tenderloin

2 tbsp olive oil

2 tbsp butter

1 small onion, diced

¼ cup white wine

5 oz blue cheese

¾ cup heavy cream

1 tbsp lemon juice

1 tsp salt

½ tsp pepper

½ tsp onion salt

1.   Trim the tenderloin of the silverskin and any excess fat. Cut the tenderloin into 2” thick medallions. Flatten each medallion slightly then season with salt and pepper.

2.   Heat olive oil and half of the butter in a large skillet over high heat. Add seasoned medallions and sear until browned, 2-3 minutes. Turn and sear for an additional 2-3 minutes until browned. Transfer to a plate and set aside. If pan is too crowded, do half of the pork at a time.

3.   Melt the remaining tablespoon butter in the pan. Add the onion and sauté for 1-2 minutes, scraping up any browned bits from the bottom of the pan.

4.   Deglaze the pan with the white wine. Once the wine has almost completely evaporated add the cream, blue cheese, lemon juice and seasonings. Simmer over medium heat for about 3 minutes until sauce is smooth and thick.

5.   Return the pork and any accumulated juices to the pan, and heat through, 2 to 4 min.

Nutrition: 395 calories; 26g fat; 158mg cholesterol; 802mg sodium; 683mg potassium; 2g carb; 0g fiber; 2g sugar; 35g protein