Pork Medallions with Blue Cheese Sauce cut from a pork tenderloin to steaks pan seared to tender juicy perfection is then topped with a decadent, but simple blue cheese pan sauce in 30 minutes for easy casual entertaining!
Mince onion and set aside.
Use a knife, puncture the membrane then gently use a paper towel to remove the sliver skin from each pork tenderloin.
Season all sides of each tenderloin with oregano, salt and pepper.
Cut the tenderloins to 1" steaks, then press with your hands to flatten.
Heat a cast iron skillet to medium high. Add olive oil to pan.
Place tenderloins in the pan so that they are at least 2 inches a part, cook 4- 5 minutes per side getting a nice sear mark on each side. Cook pork in batches instead of overcrowding the pan. Remove pork to side plate.
Add butter to skillet and melt. Once melted, add onions and cook until onions are translucent, and starting to turn golden brown, about 5 minutes.
Add wine to pan once onions are cooked. Using a wooden spoon scrape of any brown bits to get extra flavor into the sauce. Stir for 2-3 minutes. Add heavy cream, stir for 3 minutes. Add blue cheese and stir until melted, about 2 minutes. Add pork back into pan and cook until pork is 145-150° and is warmed thru.
Serve pork atop pasta, gnocchi or rice and spoon blue cheese sauce over the top. Serve immediately.