Pork medaillons with Blue cheese and leeks sauce

Author: Les Cultures de chez nous
Clafoutis aux poireaux et à la tomme
Preparation 15
Baking 20
Portions 4
Freezing No


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

Chef's notes