Pork chop with Roquefort sauce

The fillet is a very fine cut of meat that requires little cooking to be soft and succulent. There are so many recipes to taste the fillet, but today I offer you a very refined and quick to prepare, ideal if you want to organize a dinner for special guests! The roquefort pork medallions are loin fillets embraced by slices of bacon and sage, accompanied by a tasty and creamy roquefort cheese sauce, one of the best known and appreciated French cheeses with its unmistakable blue veins reminiscent of the "cousin" gorgonzola. Just this cheese could be a valid alternative to prepare pork medallions if you can not find roquefort! Try the recipe of pork medallions with roquefort together with that of fillet medallions with balsamic vinegar: you will conquer all palates! Making this recipe is really simple and takes little time, but it allows you to bring to the table a gourmet dish of great effect.

INGREDIENTS

Pork loin 800 g

Bacon (stretched) 8 Slices

Sage 8 leaves

Butter 45 g

Extra virgin olive oil to taste

Salt to taste

FOR THE ROQUEFORT SAUCE

Fresh liquid cream 250 Ml

Roquefort 60 g

Salt to 1 pinch

PREPARATION

To prepare the roquefort pork medallion, start cutting the loin into 4 fillets of about 200 g each. Then line them with a slice of stretched bacon, adhere to the sides of the fillet 2 leaves of sage and cover with another slice of bacon. At this point tie the fillets with kitchen string so that during cooking they keep the shape better. Now that the meat is ready, prepare the pan for cooking: pour a little oil and add the butter to make it melt over low heat. Place the pork tenderloins and cook them over medium heat for 4 to 6 minutes per side depending on how you prefer cooking (better not to cook them too long to prevent the meat from being stringy); during cooking, turn them also on the other side. Meanwhile, cut the roquefort cheese into small pieces. Once the medallions are ready, put them aside and pour the cream into the same pan of cooking, and add the roquefort; Let it melt over medium heat, salt to taste and stir occasionally with a wooden spoon. When the sauce has thickened, turn off the heat, season the pork medallions with a little sauce and pour the rest into a jug so as to serve it separately to your guests!

PRESERVATION

It is preferable to consume freshly cooked pork medallions. The sauce can be stored in the refrigerator covered with plastic wrap for 1-2 days.

ADVICE

Roquefort is the king of French cheeses, but if you do not find it you can use gorgonzola, very similar in appearance and taste!