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Pork medallions with Roquefort and mushrooms

6
Points®
Total Time
22 min
Prep
12 min
Cook
10 min
Serves
2
Difficulty
Easy
Roquefort has a creamy texture and pungent, slightly salty flavor. It's quite delicious and well worth the effort to seek out for this recipe. It dates back to Roman times and is a blue-vein cheese made from sheep’s milk that's aged in caves in the Roquefort region of France, hence the name. You'll love how it complements the pork tenderloin, shallots, cremini mushrooms, and Madeira wine; it melts into the pan sauce, giving it an irresistibly creamy consistency. If you can’t find it, you can substitute another good blue-vein cheese such as Stilton or Gorgonzola, which will also work for this easy meal.

Ingredients

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

Shallot

1 medium, sliced

Garlic

2 clove(s), sliced

Cremini mushroom

1½ cup(s), sliced, (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

Instructions

  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.

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