Pork Medallions with Roquefort

17/11/2023

Pork medallions with Roquefort are a rich and flavorful dish, ideal for an important dinner or simply when you feel like something special. This dish combines the sweetness of the pork with the strong personality of the Roquefort cheese, creating an excellent blend of flavors.

Ingredients

4 pork medallions (about 150-200 g each)
150 g of Roquefort cheese
200 ml of cooking cream
1 tablespoon of extra virgin olive oil
Salt and freshly ground black pepper
Aromatic herbs to taste (rosemary, thyme, etc.)
1 clove of garlic

Preparation

First, make sure the pork medallions are at room temperature; take them out of the fridge at least 30 minutes before cooking.
Heat the olive oil in a frying pan over medium heat and add the clove of garlic to flavor the oil. Afterwards, remove the garlic from the pan.
Meanwhile, season the pork medallions with salt and pepper on both sides.
Once the oil is hot, add the pork medallions and brown them for about 4-5 minutes on each side, until they are well-browned on the outside but still succulent on the inside. If you wish, you can add aromatic herbs during cooking to further flavor the meat.
Remove the medallions from the pan and keep them warm.
In the same pan, add the cream and crumbled Roquefort cheese. Stir everything over low heat until the cheese has melted and the sauce has slightly thickened.
Put the medallions back in the pan and let them flavor in the Roquefort sauce for a few minutes, turning them once to make sure they are well coated.
Taste and adjust the salt and pepper if necessary.
Serve the pork medallions with Roquefort immediately, accompanied by the sauce and, if desired, by a side of steamed vegetables or roasted potatoes.

Trivia

Roquefort is a French soft cheese with a natural crust, famous for its characteristic savory and slightly spicy taste. It is one of the few cheeses that bears the name of the eponymous village where it was first produced and enjoys the protection of the controlled designation of origin (AOC).