Pork Medallions with Roquefort Sauce Recipe
Category: Main Courses
Serves: 4
Pork medallions, tenderized with savory pancetta and aromatic sage, are paired with the rich and creamy taste of Roquefort sauce. This dish delivers an unforgettable experience, balancing the earthy flavor of pork with the tangy creaminess of the Roquefort, all brought together in a silky sauce.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Pork loin | 800g |
| Pancetta (thin slices) | 8 slices |
| Fresh sage leaves | 8 leaves |
| Butter | 45g |
| Extra virgin olive oil | To taste |
| Salt | To taste |
| Heavy cream (fresh liquid) | 250ml |
| Roquefort cheese | 60g |
| Pinch of salt | 1 pinch |
Instructions:
-
Prepare the Pork Medallions:
Begin by cutting the pork loin into four evenly sized medallions, each weighing approximately 200g. Lay a slice of pancetta over each pork piece, ensuring that it covers the pork on both sides. Add two sage leaves on top of the pancetta and cover again with another slice of pancetta. This double layer of pancetta will infuse the pork with a subtle smokiness and aromatic flavor. -
Tie the Medallions:
Secure the pork medallions with kitchen twine to help retain their shape during cooking. The twine will also keep the layers of pancetta and sage in place, ensuring that the flavors meld beautifully while the pork cooks. -
Cook the Pork Medallions:
Heat a pan on medium heat and drizzle in a little extra virgin olive oil. Once the oil is hot, add the prepared pork medallions. Allow them to cook, turning occasionally, until they are golden and cooked through, about 8-10 minutes, depending on the thickness. Remove the pork from the pan and set them aside to rest. -
Make the Roquefort Sauce:
In the same pan, add the heavy cream. Bring it to a simmer over medium heat, stirring occasionally. As the cream heats up, use a spoon or fork to break the Roquefort cheese into small chunks and add them to the cream. Continue to cook, stirring frequently, until the cheese has fully melted and the sauce has thickened to a creamy consistency. -
Finish the Dish:
Once the sauce has thickened, remove the pan from the heat. Season the sauce with a pinch of salt to taste. Place the cooked pork medallions back into the pan, spooning the rich Roquefort sauce over the top. Let them sit for a few minutes to soak in the flavors. -
Serve:
Serve the pork medallions hot, drizzled with the Roquefort sauce. For an elegant presentation, pour any remaining sauce into a small jug or gravy boat and serve on the side for your guests to enjoy.
This indulgent pork medallions with Roquefort sauce recipe is perfect for a special occasion or a hearty dinner that will leave everyone at the table satisfied. The contrast between the tender, savory pork and the bold, creamy Roquefort sauce is absolutely divine. Whether served with roasted vegetables, mashed potatoes, or a simple green salad, this dish is sure to impress.
Enjoy the robust flavor and rich texture of this comforting dish, and elevate your next meal with a touch of gourmet flair!
