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Pork Tenderloin with Blue Cheese Sauce

Is anyone else completely obsessed with blue cheese? My cousin and I used to be addicted to the McDonalds side salads in the 80s with the packets of blue cheese dressing, and my love of anything blue cheese has never died. My daughter likes it enough that she picked out a blue cheese truffle from a chocolate shop when given the choice of any flavor. So when I saw this recipe, I figured it would likely be a hit.

I mentioned in my post on pork tenderloin with mustard sauce, that I almost always sous vide my pork tenderloin. However, this is a really easy recipe to make if you don’t have that option because you can cut the tenderloin into medallions and sear/cook them in a skillet. Since they are cut into rounds, they cook quickly and you can easily monitor the temp of the individual pieces.

The sauce here is an amazing combo of white wine, shallots, blue cheese, and cream, seasoned with salt, pepper and fresh parsley. I could honestly put this sauce on any meat or veggie and be happy. I chose to serve this with rice and vegetables, but you could also serve with roasted or mashed potatoes, pasta, polenta….


Pork Tenderloin with Blue Cheese Sauce

Tender seared pork served with creamy blue cheese sauce
Course Main Course
Keyword Main Dish, Pork, Sauce
Prep Time 15 minutes
Cook Time 14 minutes
Total Time 29 minutes
Servings 4 servings


For the pork:

  • 2 lbs pork tenderloin trimmed and if you are not using sous vide, cut into 2 inch thick medallions
  • 2 tbsp oil
  • salt and pepper

For the sauce:

  • 2 tbsp olive oil
  • 2 tbsp butter
  • 2 shallots finely chopped
  • 1/4 cup white wine
  • 5 oz blue cheese
  • 3/4 cup cream or light cream or half and half
  • salt and pepper
  • fresh parsley chopped


For the pork:

  • No matter which cooking method you use, season pork all over with salt and pepper. If you are using sous vide method, cut into two pieces so it is easier to sear later. Sous vide pork at 150 for 1 to 4 hours. After it is done, dry completely. Heat oil to smoking in a heavy skillet and sear the meat on all sides. Allow to rest before slicing into 2 inch medallions.
  • If not using sous vide, heat oil in a heavy skillet until hot. Add the medallions (don't overcrowd the pan, you may need to do two batches). Sear the meat until nicely browned (2-3 minutes). Flip and brown the other side. Make sure the internal temp is at least 150. Remove to a plate.
  • Melt the extra tbsp butter in the same pan over medium without cleaning it. Add the shallots and saute for about 30 seconds. Add the wine and deglaze the pan, scraping up any browned bits from cooking the pork.
  • Allow the wine to mostly evaporate and then add the cream and the blue cheese. Simmer and stir until the sauce is smooth and thick.
  • Place the pork on a plate and spoon over the sauce. Top with chopped parsley and serve.
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