Elegant Pork Medallions in Stilton Cider Sauce

“I had this meal at a lovely restaurant and then found a similar recipe on a blog. It's TO DIE FOR and could not be easier to make! It would be great to serve to guests or as the main course for a romantic dinner! It is perfection served with Asparagus and Mashed Potatoes.”
1hr 15mins

Ingredients Nutrition


  1. Cut the tenderloin into 1" thick rounds. Dredge in flour salt and pepper and put aside.
  2. Gently fry the onion and the chopped rosemary leaves in a little butter until the onion is soft and transparent.
  3. Add the stock, and cider and then gradually add the crumbled Stilton allowing it to melt inches.
  4. Add the cream and let the mixture bubble down until it is thick and reduced by approx 2/3. (I gently simmered for an hour stirring frequently).
  5. Then fry the pork medallions in batches for about 6 minutes per side. You want the pork to still be juicy.
  6. Toss the pork in the sauce and serve, garnished with a sprig of rosemary.

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