Season medallions with salt and pepper. In a hot pan with a splash of olive oil, sear them on both sides until golden brown and just cooked through—about 3 minutes per side. Set aside and keep warm.

In the same pan, pour in the white wine and let it bubble for a minute to burn off the alcohol. Scrape up the browned bits from the pork for extra flavor—this is liquid gold.

Reduce the heat and stir in the heavy cream. Let it simmer gently, then crumble in the blue cheese. Stir until melted and smooth. Don’t boil—just let it love itself into richness.

Toss in the spinach and stir until wilted. Add the pork medallions back to the pan, letting them bathe in the sauce for a couple of minutes. Let everything get cozy.

For extra wow, quickly fry sage leaves in butter and place them on top just before serving. They add crunch and elegance.