Pork tenderloin with Asturian blue cheese sauce (Solomillo al Cabrales)

1. Pull the thin silvery membrane off the pork tenderloin and cut it into medallions 3 cm thick; season with salt and pepper.

2. Heat the olive oil in a frying pan until very hot and fry the medallions for 3-4 minutes per side until browned outside and still slightly pink inside; lift onto a plate and rest loosely covered.

3. Pour the white wine into the pan and reduce by half, scraping up the browned bits with a wooden spoon.

4. Lower the heat, add the cream and crumbled Cabrales cheese and cook, stirring, for 4-5 minutes until the cheese melts and the sauce thickens creamily; if you can't find Cabrales, use another strong, sharp blue cheese (such as mature gorgonzola or Roquefort).

5. Return the medallions and their juices to the sauce, turn them once and serve immediately.

6. Serve with roast potatoes, grilled vegetables or a simple green salad.

Tip: Go easy on the salt: blue cheese is salty already, so taste and season the sauce only at the end.