Happy Monday everyone! It’s been such a busy day. I’m totally exhausted but have been very productive. Isn’t that the best? Being tired but fighting through and getting everything done on your check list? For whatever reason, that makes me feel even more accomplished at the end of the day. It’s nearly 4:00pm now and my husband will be home soon demanding attention and food lol so I’ll make this short!

This recipe is creamy, full of flavor and the pork is perfectly tender and cut into the perfect portion sizes. It’s incredible for date night or just a regular night at home with the fam.

You can certainly serve it with risotto (like I did). Or you can serve it with wild rice, couscous, buttery pasta, or mashed potatoes! Mashed potatoes might be my favorite side item. That’s probably because the sauce gets mixed in with the potatoes and it’s undeniably good. It’s total comfort food.

My only advice is to be patient with the onions, caramelized onions take a long time but it’s totally worth it. They cook low and slow on the stove and become super sweet and savory by the time their done. Other than that, this recipe is super simple and delicious.

One last tip would be to use a good quality blue cheese sold by the chunk. It will melt better and have a more pungent flavor. If you’re not big on blue cheese? No problem. Substitute grated Parmesan or whole milk ricotta in its place!


Prep time: 10 minutes

Cook time: 1 hour

Total time: 1 hour + 10 minutes

Serves: 4


  • 1 pork tenderloin
  • Olive oil
  • 1 large yellow onion, thinly sliced
  • 8 oz. baby Bella mushrooms, small dice
  • 5 cloves garlic, minced
  • 1 tbsp butter, salted
  • 1/2 cup white wine (I used Chardonnay)
  • 3/4 cup heavy cream
  • 1/2 cup blue cheese, good quality
  • Salt + pepper, to taste
  • Parsley, chopped, for garnish


  1. Cut your pork tenderloin into equal 2 inch thick pieces. Using the palm on your hand, lightly press down on the top of the medallions to make them slightly thinner and wider.
  2. Season both sides of the medallions with kosher salt and pepper.
  3. Heat a large pan to medium heat and add in enough olive oil to coat the bottom of the pan.
  4. Place the medallions in the hot pan and cook for about 7 minutes a side. Or until the internal temperature reads 145 degrees F.
  5. Remove the pork from the pan and set aside on a plate.
  6. Place the onions in the same pan that the pork cooked. Sauté on medium heat and scrape the bottom of the pan as you go. Once the onions are slightly softened, turn the heat down to a simmer and cover with a lid. Cook onions for about 25-30 minutes. Stirring them every 10 minutes.
  7. Once the onions are soft and deep golden in color; add in the butter, mushrooms and garlic. Turn heat up to medium and sauté until mushrooms are soft.
  8. Add in white wine and reduce by half. This should only take a few minutes.
  9. Add in heavy cream and blue cheese. Bring heat up to a soft boil and allow the cheese to melt.
  10. Turn heat to low and add in salt and pepper to your liking. Garnish with parsley.
  11. Add the medallions back to the sauce to reheat.
  12. Serve warm with rice or mashed potatoes.

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