We cut the pork tenderloin medallions a centimeter and a half or two thick, and leave them at room temperature for at least 30 minutes. Preheat a frying pan for three or four minutes and add a pinch of extra virgin olive oil.
We season the meat just before putting it in the pan where we brown it strong fire on both sides. Reserve the medallions in the oven to keep them warm.
In a low saucepan, poach the finely chopped shallots and add the white wine, leaving over high heat until it evaporates. If you don’t have shallot you can chop 100 g of onion or spring onion. When the shallots are roasted, add the liquid cream and when it boils and foams, add the shelled cheese to melt. It doesn’t matter if there are any bumps left.
After five minutes, blend the sauce with a hand blender. Place the pork tenderloin medallions in a bowl and cover with the Roquefort cheese sauce, placing the rest in a bowl for those who want to help themselves. We serve this dish very hot.
