BLUE CHEESE PORK MEDALLIONS
This comforting pork dish feels fancy, thanks to the creamy sauce kicked up a notch by blue cheese. Guests go crazy over it, and would never guess how quickly it all comes together. -Lynne German, Woodland Hills, CA
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Cut pork into 12 slices; sprinkle with steak seasoning. In a large skillet, heat butter over medium heat. Add pork; cook, covered, until pork is tender, 3-5 minutes per side. Remove from pan; keep warm., Add cream to skillet; bring to a boil, stirring to loosen browned bits from pan. Cook until cream is slightly thickened, 2-3 minutes. Stir in cheese until melted. Serve with pork. Sprinkle with parsley.
Nutrition Facts : Calories 317 calories, Fat 23g fat (13g saturated fat), Cholesterol 126mg cholesterol, Sodium 539mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 25g protein.
SEARED PORK TENDERLOIN WITH A SMOKY MAPLE SAUCE
I made this one year for a holiday dinner party. I had found two similar recipes in magazines that I combined to create this one. My only mistake was slightly over cooking the pork....nothing worse than overcooked and dry pork.
Provided by Melanie B.
Categories Pork
Time 4h40m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Mix together spices (first six ingredients) in a bowl. Sprinkle over pork, place in a resealable bag, and allow to refrigerate for 1-4 hours.
- Bring oil to high heat in large saute pan (oven proof). Sear off each side of the pork tenderloin, quickly, but ensuring a nice brown crust. Place the pan, with both tenderloins in a 375 degree oven for 30 minutes, or until the internal temperature reaches 155 degrees. Remove pork from oven and pan, cover in foil, and allow to rest for 10-20 minutes. Do not discard the juices from the pan.
- In the pan (that was just used for the pork), prepare the sauce by adding 2 teaspoons of the adobo sauce, syrup, stock, and vinegar and stirring at a medium heat. Use a whisk or spoon to scrape up any brown bits at the bottom of the pan. Stir constantly for about 5-6 minutes. Taste for seasoning and add salt/pepper if desired.
- Serve pork in slices with a drizzle of sauce.
- This dish goes VERY well with creamy roasted garlic mashed potatoes and fried apples.
Nutrition Facts : Calories 234.1, Fat 8.1, SaturatedFat 2.4, Cholesterol 75.1, Sodium 178.9, Carbohydrate 16, Fiber 0.5, Sugar 13.2, Protein 23.9
SEARED PORK TENDERLOINS WITH BLUE CHEESE SAUCE
Make and share this Seared Pork Tenderloins With Blue Cheese Sauce recipe from Food.com.
Provided by Oolala
Categories Pork
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 300 degrees F.
- Dry tenderloins with paper towels and sprinkle generously with salt and pepper.
- In a saute pan large enough to hold both tenderloins, heat 2 tablespoons oil over medium-high heat until hot but not smoking.
- Add tenderloins, and brown well on both sides, about 10 minutes total.
- Transfer meat to a small roasting pan, and place in the preheated oven.
- Roast to an internal temperature of 150 degrees F., about 15-20 minutes.
- Remove from pan and cover loosely with foil, allowing to rest 10 minutes before slicing.
- For the sauce, return the saute pan to medium-high and add the remaining tablespoons of oil and heat until hot but not smoking.
- Add onion and saute 7-9 minutes, stirring occasionally until transparent.
- Add wine and chicken stock, stirring for several minutes.
- Remove sauce from heat and skim any film off surface, then stir in blue cheese, parsley, salt and pepper; set aside, covering to keep warm.
- Slice pork at an angle about 1 inch thick and drizzle generously with sauce.
More about "seared pork tenderloins with blue cheese sauce recipes"
PORK MEDALLIONS WITH BLUE CHEESE SAUCE - PLATED CRAVINGS
From platedcravings.com
5/5 (140)Total Time 30 minsCategory Main CourseCalories 685 per serving
- Trim the tenderloin of the silverskin and any excess fat. Cut the tenderloin into eight 2-inch-thick medallions. Flip each medallion onto a cut side and press down with the palm of your hand to flatten slightly. Season with salt and black pepper.
- Heat the olive oil and 1 Tbsp butter in a large sauté pan over high heat. When the butter is melted and foaming, add half of the meat and sear until nicely browned, 2 to 3 min. Flip and cook the other side until the meat is well browned and slightly firm to the touch, about another 2 min. Transfer to a plate and repeat with the remaining pork.
- Melt the remaining tablespoon butter in the pan. Add the shallots and a pinch of salt and sauté for about 30 seconds, using a wooden spoon to scrape up any browned bits from the bottom of the pan.
- Deglaze the pan with the white wine. Once the wine has almost completely evaporated add the cream and blue cheese cubes. Simmer over medium heat for about 3 minutes until sauce is smooth and thick.
MUSHROOM STUFFED PORK TENDERLOIN WITH BLUE CHEESE
From thekittchen.com
4.5/5 (4)Category DinnerCuisine AmericanTotal Time 55 mins
- Start by prepping the pork. Carefully slice halfway through the middle of the tenderloin and fold it open. Then use a meat mallet to pound out the meat. Pound it until it has an even thickness, getting it as thin as you can. Season both sides generously with salt and pepper, and set aside.
- Melt 2 tablespoons of butter in a dutch oven over medium heat. Once melted, add the shallot and saute for 2 minutes. Then add the garlic, mushrooms, and 1 tablespoon thyme. Season generously with salt and pepper, and let cook for 5 minutes. Then add 1 cup white wine and continue cooking until the liquid has been absorbed.
- Cut butcher's twine and arrange it under the pork tenderloin, it's easiest to do this before out start adding the mushrooms. I like to place the twine about every 2 inches so that nothing falls out of the pork.
PORK MEDALLIONS WITH BLUE CHEESE SAUCE - WEST VIA MIDWEST
From westviamidwest.com
Reviews 5Calories 436 per servingCategory MAIN COURSE
- Use a knife, puncture the membrane then gently use a paper towel to remove the sliver skin from each pork tenderloin.
SMOKED PORK TENDERLOIN AND BLEU CHEESE SAUCE
From chocolatechocolateandmore.com
MUSTARD-GLAZED PORK TENDERLOIN - ONCE UPON A CHEF
From onceuponachef.com
PORK MEDALLIONS WITH BLUE CHEESE SAUCE RECIPE - CHISEL
From chiselandfork.com
KETO PORK CHOPS WITH BLUE CHEESE SAUCE - RECIPE
From dietdoctor.com
EASY AND DELICIOUS PORK LOIN WITH BLUE CHEESE RECIPE
From steptohealth.com
PORK TENDERLOIN WITH BLUE CHEESE SAUCE - YOUTUBE
From youtube.com
PORK TENDERLOIN WITH HONEY GARLIC SAUCE | RECIPETIN EATS
From recipetineats.com
THE BEST GARLIC BAKED PORK TENDERLOIN RECIPE EVER
From sweetcsdesigns.com
SEARED PORK CHOPS WITH CREAMY CHEESE SAUCE
From ketodietapp.com
PAN SEARED PORK CHOPS - BEYOND THE CHICKEN COOP
From beyondthechickencoop.com
SEARED PORK TENDERLOINS WITH BLUE CHEESE SAUCE RECIPE
From recipes.sparkpeople.com
30 BEST THIN PORK CHOP RECIPES - MSN.COM
From msn.com
COFFEE CRUSTED WAGYU FILETS MIGNONS WITH BLUE CHEESE, ARUGULA …
From
PORK TENDERLOIN IN CREAMY MUSHROOM SAUCE - CRAFTY COOKING BY …
From craftycookingbyanna.com
PORK TENDERLOIN WITH FIGS AND BALSAMIC GLAZE - CULINARY HILL
From culinaryhill.com
PORK TENDERLOIN WITH CREAMY MUSTARD SAUCE | RECIPETIN EATS
From recipetineats.com
10 BEST PAN SEARED PORK TENDERLOIN RECIPES | YUMMLY
From yummly.com
PORK TENDERLOIN WITH A BLUE CHEESE PORT WINE SAUCE …
From youtube.com
30 BEST THIN PORK CHOP RECIPES - SAVORING THE GOOD®
From savoringthegood.com
FIG AND BLUE CHEESE-STUFFED PORK TENDERLOIN RECIPE | MYRECIPES
From myrecipes.com
PORK CHOPS WITH CREAMY BACON PAN SAUCE - MSN.COM
From msn.com
SEARED PORK TENDERLOIN RECIPE WITH SMOKED PAPRIKA AND OREGANO …
From rachaelrayshow.com
RECIPE: PINEAPPLE-BBQ PORK CHOPS WITH ROASTED POTATOES, …
From
#time-to-make #course #main-ingredient #preparation #occasion #very-low-carbs #main-dish #eggs-dairy #pork #vegetables #oven #dinner-party #cheese #stove-top #dietary #low-sodium #low-carb #low-in-something #meat #pork-loins #onions #equipment #4-hours-or-less
You'll also love