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Creamy Blue Cheese Pork Tenderloin

Pork tenderloin is browned in butter with garlic and rosemary, then simmered with onion, celery, cream, blue cheese and fresh orange juice. The sauce is savoury, tangy and gently sweet, turning a simple pan-cooked pork dinner into something rich and memorable.

Pork tenderloin is browned in butter with garlic and rosemary, then simmered with onion, celery, cream, blue cheese and fresh orange juice. The sauce is savoury, tangy and gently sweet, turning a simple pan-cooked pork dinner into something rich and memorable.

What you'll need.

  • 600 g pork tenderloin, sliced
  • Salt and freshly ground black pepper, to taste
  • ½ tsp dried garlic
  • ½ tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tbsp butter
  • 2 garlic cloves
  • 2 rosemary sprigs
  • 2 onions, chopped
  • 2 celery stalks, sliced
  • 60 ml cream
  • 100 g blue cheese
  • Juice of ½ orange

How to make it.

  1. Season the pork with salt, pepper, dried garlic, cumin and smoked paprika.
  2. Brown the pork in butter with the garlic cloves and rosemary, then transfer it to a plate.
  3. Add the onions and celery to the pan and cook until softened.
  4. Stir in the cream, blue cheese and orange juice until the cheese melts.
  5. Return the pork, cover and cook gently for 15 minutes, until tender and cooked through.

My tips.

Brown the pork in batches so the pan stays hot and the meat colours well. For a milder sauce, replace half the blue cheese with cream cheese.

Good to know.

Can I make the sauce ahead?
Yes. Prepare it one day ahead and reheat gently before adding the pork.

Can I use pork loin?
Yes. Slice it thinly and avoid overcooking the lean meat.

What should I serve with it?
Mashed potatoes, rice or steamed green vegetables work well.

Prep 15 min · Cook 25 min · Total 40 min · Serves 4

Nutrition.

~540 kcal · Protein 42 g · Fat 36 g · Carbs 12 g (approximate, calculated automatically)

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