Pork Medallions with Roquefort and Mushrooms

Total Time
22 min
12 min
10 min
Roquefort has a creamy texture and pungent, slightly salty flavor.


uncooked lean pork tenderloin

½ pound(s), trimmed of all visible fat an cut crosswise into 4 piece

table salt

½ tsp

black pepper

¼ tsp, freshly ground

uncooked shallot(s)

1 medium, sliced

garlic clove(s)

2 medium clove(s), sliced

cremini mushroom(s)

1½ cup(s), (1/4 pound) fresh white mushrooms, sliced

sweet dessert wine

1½ fl oz, Madeira wine

reduced-sodium chicken broth

½ cup(s)

roquefort cheese

1 oz, crumbled


  1. Place the pork slices between 2 pieces of wax paper and pound with a wooden mallet or heavy can to a 1/2-inch thickness.
  2. Spray a medium nonstick skillet with nonstick spray and set over medium-high heat. Sprinkle the pork with 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper, then add to the skillet. Cook the pork until browned and cooked through, 2–3 minutes on each side. Transfer to a plate and keep warm.
  3. Add the shallot, garlic, mushrooms, and remaining 1/4 teaspoon salt and 1/8 teaspoon pepper to the skillet. Cook, stirring frequently, until the mushrooms begin to soften, about 3 minutes. Add the wine, scraping up any browned bits from the bottom of the skillet. Cook until the liquid completely evaporates and the mushrooms begin to brown, 3 – 4 minutes longer. Add the broth and cook about 2 minutes. Add the cheese, reserved pork, and any pork juice on plate; cook, stirring frequently, until the cheese just melts, about 1 minute. Remove the skillet from the heat and serve at once. Yields 2 pieces pork, 1/3 cup mushroom mixture per serving.


Roquefort cheese dates back to Roman times. It is a blue-vein cheese made from sheep’s milk and is aged in caves in the Roquefort region of France. If you can’t find it, substitute another good blue-vein cheese such as Stilton or Gorgonzola.

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