Pork in Roquefort sauce: a dream made true for cheese lovers
Hola a todos!
It’s the last day of January. How’s been this first month of 2022 for you? As the pandemic eases I think we are all seeing some sort of light at the end of the tunnel. At least, it seems that we are gradually walking towards a life without measures in place to stop the spread of a disease. If it’s definitively the case, and whether or not it’s an strategy from the PM to divert the public’s attention away from his scandals, nothing (absolutely nothing) will make me happier. These two years in the front line with my NHS comrades have been far too exhausting and we need to put them behind forever more.
I am not sure yet if I have yet expressed here my insane love for cheese. So if the answer is no, today is the day. The same way my girlfriend loves all sorts of chocolate, I am addicted to this wonderful dairy delicatessen. No matter which kind; just put me a cheese platter and you will make my day. And if you want to make it legendary, please serve me a meal where cheese plays an instrumental role like the one I am featuring today: pork in Roquefort sauce.
Yes, I know what you are thinking at the moment. Roquefort is actually a French variety of cheese and pork is not only an Spanish affaire. However, let me remark two important facts. First, no one cook pork loin in so many ways than us. And second, this dish in particular is absolutely popular all over the country-and predominately in the south. In a similar way to my previous Pork in pepper sauce, this is a classic main among menus of big events such weddings, christenings or first communions. And like the Pork in whiskey sauce, most bars in Sevilla have it in their tapas repertoire. Once you try it you understand why it gets so much reputation.
The sauce if one of the easiest to cook and it comes together in less than 30 minutes. In summary, it’s effortless and delicious. Now that you know this, will you give it a try?
INGREDIENTS (SERVES 4)
Pork loin (500 g)
Single cream (300 ml)
Roquefort cheese (100 g)
Milk (60 ml)
DIRECTIONS FOR COOKING
Heat up some olive oil in a skillet. Cut the pork loin in medallions and sear them at high heat. Add a pinch of salt and pepper. Once both sides are golden brown, remove and set aside.
2. In a pot, pour the cream and the Roquefort cheese cut in dices. Stir continuously at medium heat until all the cheese has melted. Add some ground nutmeg and pepper to taste. Since the cheese is quite salty, you may not need to add any more salt to the sauce, but I suggest you to try it before you make a final decision.
3. Pour the milk, stir and return the pork medallions so the inside gets cooked. Leave it on the heat for 5 to 10 minutes. Then, serve with a side of fried or roasted potatoes and decorate with pepper corns if you wish.