Description
A tangy Gorgonzola cheese sauce dresses up tender slices of pork. Served alongside steamed broccoli, this special entree is sure to create a memorable holiday meal.
Ingredients
- 1/4 cup dijon mustard
- 1 tablespoon olive oil
- 1 tablespoon dried thyme
- 2 pork tenderloins (3/4 pound each)
- salt and pepper to taste
- 1 garlic clove, minced
- 1 tablespoon butter
- 1 tablespoon all-purpose flour
- 1 cup heavy whipping cream
- 1/4 cup dry white wine
- 1/4 cup chicken broth
- 1 cup crumbled gorgonzola cheese
- additional gorgonzola cheese crumbles, optional
Directions
- Preheat oven to 425°. In a small bowl, whisk the mustard, olive oil and thyme until blended; set aside. Sprinkle pork with salt and pepper. In a large nonstick skillet over high heat, brown pork on all sides, about 10 minutes.
- Transfer pork to a foil-lined roasting pan coated with cooking spray. Spread mustard mixture over all sides of pork. Bake until a thermometer reads 145°, 10-20 minutes. Remove from oven; let stand 5 minutes.
- Meanwhile, in a small saucepan, over medium heat, saute garlic in butter for 30 seconds. Stir in flour until well blended. Gradually whisk in the cream, wine and chicken broth. Bring to a boil; cook and stir until thickened, about 1 minute. Add cheese. Cook and stir until sauce is reduced to desired consistency, about 5 minutes.
- Slice pork and transfer to serving plates. Spoon sauce over pork. If desired, sprinkle pork with additional cheese.
