Pork Tenderloin with Onions and Blue Cheese

   (Not my mother’s pork chops.)

   My mother made the best breaded pork chops.  End of story.  Lunch was the big meal of the day on Sundays in New England and we always lingered over seconds of her crispy on the outside and succulent on the inside breaded pork chops served with mashed potatoes and salad.  She was a good cook who made simple dishes and kept her family happy.

   Oli recently wowed us with a simple but rather upscale pork dinner that has me salivating every time I think about it and my friends still talking about that meal.  Mild pork,  onions that are sweetened when sautéed, tangy, salty blue cheese and cream. . .  what’s not to like?  It’s a sophisticated dish that’s rich and savory.  Served with homemade pasta and a salad it’s not my mother’s pork chops, but ohhh so delish.

Attention all guys!  Want to impress your girl?  This is the dish.  Set the table with a couple of candles, add a bottle of Riesling . . . you’re a genius.  Enjoy!

Gratinated tenderloin of Pork


Pork Tenderloins with Onions & Blue Cheese

1 1/2 pounds pork tenderloin
2-3 large onions, roughly cut
Olive oil for frying
1/2 pound Danish Blue Cheese at room temperature
1 cup whipping cream
Salt and coarsely ground black pepper

Preheat the oven to 375 F

1. Slice meat into pieces a little less than 1-inch thick.  You should have about equal volumes of meat and onions.

pork chops and onions

2. Heat enough oil (medium-high heat) to cover the bottom of a large frying pan.  Add meat and cook until golden.  Transfer to oven proof dish.
3.  In the same pan heat same amount of oil over medium-high heat and toss in onions.  Cook until golden.

fried pork chopsfried onion

4. Evenly distribute onions over meat.

onions and pork

Make the sauce.

1. In a small sauce pan, bring cream to a boil over medium-high heat. Turn off the heat  but leave the pan on the burner.  Crumble in cheese and stir to help it melt.  Do not let the mixture boil.
2. When cheese has melted and mixture is well blended, evenly pour sauce over meat and onions.

cream and blue cheeseall ready

Bake in  preaheated oven for 40 minutes, until surface is golden brown.

Remove from oven and set sit for about 10 minutes before serving.

Gratinated pork chops

Serve with pasta Tagliatelle and salad dressed with simple vinaigrette. You can easily make your own pasta – check this out https://allthatcooking.com/2013/02/09/olis-pasta/

Instead of pasta, skin-on boiled potatoes are a good alternative .

Gratinated pork 2

About Allthatcooking

We are an Icelander living in Sweden and New England Yankee living in Virginia who share not only a great friendship but also a passion for world food. Our particular interest lies in the types of dishes that bring people together at celebrations and during holidays. When we take an occasional break from working on our global cookbook, we post on what is now a side project - our blog . Visit us at www.allthatcooking.com
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6 Responses to Pork Tenderloin with Onions and Blue Cheese

  1. rafnerlendsson says:

    I want to be a genius and i want to impress my girl and this is the dish !
    I will prepare it for Easter.

  2. ieatsigrins says:

    Yums! Onions, there is just something about them. When they hit a hot pan there wafts the promise of something homey and tasty. Add cream?! Yes, please! Put it over pork?! I’m yours. Or, you’ll be mine. Aw heck, I’ll swoon on my own, long as I gots it on a plate in front of me. And that’s just perfect comfort. Think I’ll pour a glass of wine to accompany. Adds a touch of elegance, no?

  3. Oh, Oli, it was delicious . I did make it today and it was lovely. I used cook cream in stead of whipped cream, but I think the taste is the same. Thank you for the recipe. I made a picture of it, but I can’t added in here..
    Till next time : Marian

  4. Happy easter Oli and Gina, we had the Pork Tenderloin yesterday and it was delicious and
    Dagrun´s son and grandson liked it very much. It is good to try somthing new.
    Best wishes

  5. Pingback: Oli’s Pasta | All That Cooking

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