A delicious recipe for Pork Tenderloin served with a creamy Roquefort cheese sauce, perfect for a special dinner.
Author:Lorenzo Bonucci
Prep Time:15 minutes
Cook Time:20 minutes
Total Time:35 minutes
Yield:4 servings 1x
Category:Main Course
Method:Sautéing
Cuisine:French
Diet:Gluten Free
Ingredients
Scale
2 pork tenderloins, about 800 g total
100 g Roquefort cheese, crumbled
200 ml heavy cream
½ onion, finely chopped
1 clove garlic, minced
100 ml Pedro Ximénez wine or sweet wine
1 tbsp olive oil
Salt, to taste
Black pepper, to taste
Fresh chives or thyme, for garnish
Instructions
Prepare the pork: Trim the pork tenderloin and cut it into medallions about 2–3 cm thick. Season both sides with salt and pepper.
Sear the pork: Heat olive oil in a large skillet over high heat. Sear the medallions for 1–2 minutes per side, until nicely browned. Remove and set aside.
Sauté the aromatics: In the same skillet, reduce the heat to medium. Add the onion and garlic and cook until softened and fragrant.
Add the wine: Pour in the Pedro Ximénez wine and simmer for 2–3 minutes, allowing some of the alcohol to evaporate.
Make the sauce: Add the heavy cream and stir. Add the crumbled Roquefort and cook gently, stirring until the cheese melts and the sauce becomes smooth and creamy.
Return the pork: Place the pork medallions back into the skillet. Simmer gently for 5–7 minutes, until the pork is cooked through and coated in the sauce.
Serve: Garnish with fresh chives or thyme and serve immediately.
Notes
For a richer flavor, let the sauce simmer a bit longer.
Pair with a side of vegetables or mashed potatoes for a complete meal.