Slice the pork — Cut the tenderloin into even medallions about 1–1.5 inches thick so they cook uniformly.

Season generously — Coat the medallions with the spice blend, pressing lightly so it adheres well.

Sear the pork — Heat olive oil in a pan over medium-high until it shimmers. Add pork and listen for a steady sizzle. Cook until golden brown on both sides, about 3–4 minutes per side.

Remove and rest — Transfer the pork to a plate. It should feel slightly springy when pressed, not firm.

Cook the shallots — In the same pan, add diced shallots. Stir as they soften and turn translucent, picking up browned bits from the pan.

Deglaze with wine — Pour in white wine. It should bubble immediately and release a rich aroma. Let it reduce by about half.

Add cream — Stir in heavy cream and bring to a gentle simmer. The sauce should thicken slightly and coat the back of a spoon.

Melt the cheese — Add blue cheese and stir slowly until melted and smooth. Avoid boiling to keep it creamy.

Finish the dish — Return pork to the pan, spoon sauce over, then sprinkle green onions and parsley just before serving.