Pork Medallions with Blue Cheese Chive Stuffing
Elevate your dinner game with these luxurious Pork Medallions with Blue Cheese Chive Stuffing, a dish that balances rich, creamy indulgence with savory, herbaceous notes. Tender pork tenderloin medallions are carefully stuffed with a flavorful mixture of tangy blue cheese, fresh chives, garlic, and panko breadcrumbs, creating a melt-in-your-mouth experience with every bite. Sautéed to golden perfection and finished in a luscious pan sauce of butter, chicken broth, and heavy cream, this elegant yet approachable recipe is ideal for date nights or special occasions. Ready in under an hour and featuring the perfect blend of textures and bold flavors, this dish is a crowd-pleaser for blue cheese lovers and pork fans alike. Garnish with extra chives for a touch of freshness and visual appeal, and serve with a side of roasted vegetables or creamy mashed potatoes for a complete gourmet experience.
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Recipe Information
Ingredients
- 1 pound Pork tenderloin
- 1 cup Blue cheese, crumbled
- 2 tablespoons Fresh chives, chopped
- 2 cloves Garlic, minced
- 1 cup Panko breadcrumbs
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Unsalted butter
- 0.5 cup Chicken broth
- 0.25 cup Heavy cream
Instructions
Prepare the pork tenderloin by trimming away excess fat and silver skin. Slice the tenderloin into 8 evenly sized medallions, about 1.5 inches thick.
Using a sharp knife, create a small pocket in the side of each medallion without cutting all the way through. Set aside.
In a small mixing bowl, combine the blue cheese, chopped chives, garlic, and panko breadcrumbs. Mix well to form the stuffing.
Stuff each pork medallion pocket with about 1 tablespoon of the blue cheese mixture. Press gently to seal the opening.
Season the medallions on both sides with salt and black pepper.
Heat the olive oil in a large skillet over medium-high heat. Sear the pork medallions for 2-3 minutes per side, until golden brown. Work in batches if necessary to avoid crowding the pan. Remove the medallions from the skillet and set aside.
Reduce the heat to medium and add the butter to the skillet. Once melted, pour in the chicken broth, scraping the bottom of the skillet to deglaze and loosen any browned bits.
Stir in the heavy cream and simmer for 2-3 minutes, allowing the sauce to thicken slightly.
Return the stuffed pork medallions to the skillet, spooning the sauce over the top. Cover and cook for an additional 5-7 minutes, or until the internal temperature of the pork reaches 145°F.
Serve the pork medallions hot with the pan sauce drizzled on top. Garnish with additional chopped chives if desired.
Nutrition Facts
Calories |
553 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.9 g | 41% | |
| Saturated Fat | 15.1 g | 76% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 134 mg | 45% | |
| Sodium | 1640 mg | 71% | |
| Total Carbohydrate | 24.2 g | 9% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 2.2 g | ||
| Protein | 39.1 g | 78% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 223 mg | 17% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 693 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
