Pork medallions with roquefort
- Gluten Free
- Energy Kcal 628
- Carbohydrates g 3.6
- of which sugars g 3.4
- Protein g 46.7
- Fats g 47.4
- of which saturated fat g 21.76
- Fiber g 0.7
- Cholesterol mg 230
- Sodium mg 838
- Difficulty: Easy
- Prep time: 15 min
- Cook time: 10 min
- Serving: 4
- Cost: Average
PRESENTATION
Alright, so here's the deal with Medaglioni di maiale al roquefort. It's this amazing blend of French culinary vibes that's just, well, really really delightful. Imagine this: pork medallions wrapped in savory pancetta with a fresh sage leaf tucked in there—tender yet crispy in every bite. And look, for all the pork tenderloin recipe lovers out there, the sage and salty pancetta make the meat so so moist, bursting with flavor.
Now, the real star here? The Roquefort sauce. It's creamy and packed with that tangy blue cheese punch. Roquefort, it's a big name in French cheeses, but hey, Gorgonzola's a great stand-in if you can't find it. Some folks swear by a balsamic glaze for a softer, sweet finish to the pork—really, it's a personal choice. Whether you stick to the classic or mix it up, this dish looks fancy but is actually, to be honest, pretty simple to whip up.
For sure, it's a perfect fit for elegant gatherings. These pork medallions come out with a golden crust and that rich, creamy blue cheese sauce just seals the deal. And here's the thing, it all comes together quickly, making it one of those quick dinner ideas that blow your guests away. Honestly, it makes you look like a culinary genius—even if you're just starting out.
And listen, with the sauce soaking into the tender pork and the crispy pancetta giving it that crunch, every bite's a little party. Some adventurous cooks like to try different blue cheeses or toss in a balsamic drizzle for something new. No question, it's one of those easy pork recipes that impresses effortlessly. Whether you're all about skillet pork dishes or just aiming to wow at dinner, this one's a sure win. The combo of flavors and textures is a must-try for anyone diving into French cuisine. And the sauce? Seriously good.
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INGREDIENTS
- Ingredients for 4 fillets of about 7 oz each
- Pork loin 1.8 lbs (800 g)
- Pancetta tesa 8 slices
- Sage 8 leaves
- Butter 3 tbsp (45 g)
- Extra virgin olive oil to taste
- Fine salt to taste
- For the Roquefort sauce
- Fresh liquid cream 1 cup (250 ml)
- Roquefort 2.1 oz (60 g)
- Fine salt 1 pinch
How to prepare Pork medallions with roquefort
To prepare the pork medallion with Roquefort, start by cutting the loin into 4 fillets of about 7 oz each 1. Then wrap them with a slice of pancetta 2, press 2 sage leaves onto the sides of the fillet and cover with another slice of pancetta 3.
At this point, tie the fillets with kitchen twine to help them hold their shape during cooking 4. Now that the meat is ready, prepare the pan for cooking: pour a drizzle of oil 5 and add the butter 6 to melt it over low heat.
Place the pork fillets in the pan 7 and cook them over medium heat for about 4 to 6 minutes per side, depending on your preferred doneness (it's better not to cook them too long to avoid the meat becoming tough); during cooking, turn them to the other side as well 8. Meanwhile, cut the Roquefort cheese into pieces 9.
Once the medallions are ready, set them aside and in the same pan where you cooked them, pour in the cream 10 and add the Roquefort 11; let it melt over medium heat, salt to taste 12, and stir occasionally with a wooden spoon.
When the sauce has thickened 13, turn off the heat, dress the pork medallions with some sauce (14-15), and pour the remaining sauce into a sauceboat to serve it separately to your guests!