Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 30 mins | Yield: 4 Servings
Oh, my! I have never tried anything like this before! I am so glad that I gave this recipe a try because now, I can say that I have tasted perfection! Try it now and I promise you that it will be the best decision you will ever make today. Enjoy!
Ingredients:
2 tablespoons olive oil
2 tablespoons butter, divided
2 pounds pork tenderloin, (800g)
2 shallots, finely chopped
3/4 c heavy cream, (180ml)
1/4 c white wine, (60ml)
1 teaspoon chopped fresh parsley
5 ounces blue cheese, cubed (140g)
Salt
Freshly ground black pepper
Directions:
1. Remove excess fat from the tenderloin.
2. Slice the tenderloin into 8 2-inch-thick medallion pieces.
3. Use your palm to press each tenderloin piece, then sprinkle salt and pepper on top to season.
4. Place a large pan on the stove and turn the heat to high.
5. Add butter and olive oil, then allow them to become hot.
6. Add the tenderloin pieces in batches and sear each side for about 3 minutes or until brown. Remove from the pan onto a clean plate. Repeat the process with the rest of the meat.
7. Add butter into the same skillet and allow it to melt.
8. Add the shallots and sauté until soft. Season with a bit of salt.
9. Add the white wine and scrape the bottom of the pan to get the browned bits.
10. Add the blue cheese cubes and cream, then stir until well blended. Simmer for 3 minutes or until the texture of the sauce becomes thick.
11. Put the tenderloin pieces back into the pan and toss until well coated by the delicious sauce. Simmer for another 4 minutes. Add more seasonings if needed.
12. Remove from the heat, then sprinkle freshly chopped parsley on top.
13. Serve and enjoy!
Nutrition Facts:
calories: 685kcal | carbohydrates: 4g | protein: 55g | fat: 47g | saturated fat: 24g | cholesterol: 250mg | sodium: 682mg | potassium: 1067mg | sugar: 1g | vitamin a: 1105iu | vitamin c: 1.2mg | calcium: 234mg | iron: 2.5mg
Don't forget to like & share this recipe with your friends, I appreciate your help & support, and if you would like to see more recipes check out the next page!