Pork Medallions with Blue Cheese Sauce (2024)

Pork Medallions with Blue Cheese Sauce make a delicious one-pan weeknight dinner that’s on the table in 30 minutes! Fancy enough for a date night or entertaining guests but so easy to make even if you aren’t totally kitchen confident.

These tender and juicy pork medallions are smothered in a delicious, savory blue cheese sauce that’s infused with the flavor of the caramelized pork and white wine. This easy but so delicious quick dinner is one of my favorite things to make when I’m short on time but want something a little bit more special during the week.

I could eat the gorgonzola sauce with a spoon, it’s so tasty! Serve this easy one-pan dish with some pasta or gnocchi and dinner will be ready in less than 30 minutes.My family loves pork tenderloin when cooked low and slow but cutting the pork tenderloin into medallions saves time and helps to develop the flavor quicker. Searing the meat in a really hot skillet caramelizes the outside while making sure that the meat stays juicy and tender.

These pan-seared pork tenderloin medallions go from stovetop to dinner table in just minutes and the flavorful blue cheese saucegoes a long way toward making this simple weeknight meal feel extra special!

Perfect for a weeknight meal, but this pork medallions recipe is also great for entertaining!

Tips & Tricks forcooking pork medallions

• For the most tender results remove the silver skin (instructions below) and cut the tenderloin intoevenly thick slices.
• Sear the medallions until nicely browned, this develops a deep, savory caramelized flavor that will later make the blue cheese sauce so delicious. You want the pan to be really hot so that the meat remains juicy on the inside and gets slightly crispy and caramelized on the outside.
• If you can’t consume wine use the same amount of chicken stock.
• You can use your favorite blue cheese for this recipe. A mild Gorgonzola is my favorite!
• Check the temperature of the pork medallions with a thermometer before serving. You want them to be slightly pink in the middle to ensure that they are juicy and tender. The internal temperature should be between 145°F (63°C) and 155°F (68°C).

How to trim silverskin from a pork tenderloin

Glide the tip of a sharp paring knife between the silver skin and the flesh. Carefully slide the knife along the meat, pulling the silver skin away at the same time. Try to remove the silver skinwithout taking off any meat, this will be difficult the first time you do it but it will get easier. If you don’t feel comfortable doing it yourself you can ask your butcher to remove the silver skin.

Looking for more quick Weeknight meals?

• General Tso’s Chicken
• Creamy Mushroom Chicken Pasta
• Instant Pot Chili Recipe
• 15-minute Spaghetti alla Carbonara
• Saffron Shrimp Risotto

Tools used for Making this Recipe

Cast-Iron Skillet:I love this skillet! It’s probably my most used one, it’s oven-safe, super affordable and lasts forever.
Thermometer: I love this Instant-Read thermometer! It’s cheap and perfect to check the temperature of things like a roast, turkey, chocolate or creme brulee.Everyone should have one of these in their kitchen!
Chef’s Knife: I love this knife. My husband bought it for my birthday a few years ago and it’s still sharp and cuts everything. This knife has a great size and will make slicing, dicing, and chopping so easy and effortless.

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