Pork tenderloin with Roquefort sauce

Ingredients

• 4 pork tenderloins
• Salt and ground black pepper
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 garlic cloves, chopped
• 1 cup chicken stock
• 1/2 cup heavy cream
• 1/2 cup crumbled Roquefort
• 2 tablespoons butter
• 2 tablespoons flour

Step-by-step preparation

1. Preheat the oven to 200 °C.
2. Season the pork tenderloins with salt and pepper.
3. Heat the olive oil in a skillet over medium-high heat and brown the tenderloins on all sides.
4. Transfer them to a baking tray and roast for 8–10 minutes, until cooked but still juicy.
5. Meanwhile, add the onion and garlic to the same skillet and cook over medium heat until golden.
6. Add the chicken stock and bring to a boil.
7. Add the cream and Roquefort and stir until the cheese has melted.
8. In a small pan, melt the butter over medium heat, add the flour and stir until a paste forms.
9. Stir the flour paste into the Roquefort sauce until it thickens.
10. Serve the tenderloins with the Roquefort sauce spooned over.