Pork Medallions with Blue Cheese Chive Stuffing

By rossboys

Ingredients

• Creamy Chive Sauce, optional:
• 1 lb pork tenderloin
• 1/8 tsp freshly ground black pepper, or to taste
• 2 tsp oilve oil
• 4 oz crumbled blue cheese (1 cup)
• 3 Tbsp finely snipped fresh chives
• 1 Tbsp plain breadcrumbs
• 1 cup heavy whipping cream or half-and-half
• 1 tsp finely snipped fresh chives

Preparation

Step 1

Preheat the oven to 425 deg.

Cut the tenderloin into 1" slices. Sprinkle them with the pepper.

In a large skillet heat the oil over medium-high heat. Add the pork slices and cook 2 to 4 minutes or until they are brown, turning them once. Transfer the pork slices to a baking sheet.

In a small bowl mix together the blue cheese, chives and bread crumbs. Break any large pieces of cheese into fine crumbs.

Top the pork slices evenly with the cheese mixture. Bake for 10 to 12 minutes or until the internal temperature is 155 deg.

Meanwhile, to make the chive sauce, discard the drippings from the skillet used to saute the pork. Wipe the skillet with paper towels.

Add the heavy cream or half-and-half and cook until the cream is reduced by half. Stir in the chives.

Spoon the sauce onto each plate and arrange 3 pork medallions on top.