Leeks

Pork medaillons with Blue cheese and leeks sauce

Name: Pork medaillons with Blue cheese and leeks sauce
Prep time: 35 min
Cook time: 20 min
Yield: 4
Cuisine: Plats principaux
Ingredients: 2 pork fillets into slices of 2.5 cm (1 inch) thick; Salt and pepper; 30 ml (2 tablespoons) of olive oil; 15 ml (1 tablespoon) of butter; 1 package of 250 g (4 cups) of Les Cultures de chez nous sliced leeks; 125 ml (1/2 cup) of chopped pecans; 60 ml (1/4 cup) of white wine; 125 ml (1/2 cup) of Blue cheese (Cambozola, Bénédictine, Stilton, etc.); 250 ml (1 cup) of cooking cream

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Author: Les Cultures de chez nous

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Preparation 15

Baking 20

Portions 4

Freezing No

Budget

Ingredients Preparation

Ingredients

2 pork fillets into slices of 2.5 cm (1 inch) thick
Salt and pepper
30 ml (2 tablespoons) of olive oil
15 ml (1 tablespoon) of butter
1 package of 250 g (4 cups) of Les Cultures de chez nous sliced leeks
125 ml (1/2 cup) of chopped pecans
60 ml (1/4 cup) of white wine
125 ml (1/2 cup) of Blue cheese (Cambozola, Bénédictine, Stilton, etc.)
250 ml (1 cup) of cooking cream

Preparation

Side-by-side mode

Season pork medallions with salt and pepper. Preheat a large pan with olive oil and butter at high heat. Brown pork medallions for 1 minute on each side, remove from pan and keep warm.
In the same pan, lower the heat to medium and brown leeks for 3 minutes. Add pecans and cook for one minute. Pour white wine and reduce it by half. Add cream and cook for 2 to 3 minutes. Add pork medallions and cooking juice. Simmer for one minute and verify the seasoning.
Serve with mashed potatoes or oven-baked Greek-style potatoes.