Pork tenderloin in Roquefort sauce (Solomillo al Roquefort)

Name: Pork tenderloin in Roquefort sauce (Solomillo al Roquefort)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: Spanish
Ingredients: 700 g pork tenderloin; 150 g Roquefort cheese; 200 ml cooking cream; 1 shallot; 30 g butter; 50 ml white wine; Salt and black pepper; Bread or potatoes to serve

Pork tenderloin in a creamy, silky Roquefort blue cheese sauce.

Time: 30 min
Servings: 4
Difficulty: Easy

Roquefort, a French blue cheese made from sheep's milk, gives this sauce its character. It is a bar-and-Sunday-lunch recipe: quick, rich and perfect for mopping up with bread.

Ingredients

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Method

Cut the tenderloin into 2 cm medallions and season with a little salt, as the cheese is already salty.
Melt the butter in a pan and sear the medallions over high heat, 2 minutes per side. Set aside.
In the same pan, sauté the chopped shallot for 2 minutes and add the white wine. Reduce by half.
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Lower the heat, add the cream and crumbled Roquefort and stir until the cheese melts and the sauce thickens.
Return the medallions to the pan and simmer 3-4 minutes in the sauce, until cooked through but still juicy.
Serve hot with bread or potatoes.