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.