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Recipe to Print-Pork with Gorgonzola Sauce - Copy - Copy - Copy - Copy
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Recipe Name: Pork with Gorgonzola Sauce - Copy - Copy - Copy - Copy
Source:
Submitted by: Last Modified:
Course: Entree Used in Baskets: No
Base: Pork Kosher: No
Ethnicity: American Kosher for Passover: No
Preparation Time: 10.00 Minutes Number of Servings: 6
Inactive Prep Time: 0.00 Minutes Original Num Servings: 6
Cooking Time: 40.00 Minutes Heart Healthy: No
Oven Temp: 425 Approx. Cost/Serving: $1.94
# Sides Included: 0 Difficulty: Easy
Yields : 0 Tested: Yes
Wine Type: Wine Suggestion:
Equipment Needed:
Suggested Sides:
Comments:
Ingredients:

Directions:
Oil a large rimmed baking sheet. Whisk Dijon mustard, olive oil and thyme in small bowl to blend. Sprinkle pork tenderloins with salt and pepper. Heat heavy large nonstick skillet over high heat. Add pork and sear until brown all over, turning occasionally, about 10 minutes. Transfer seared pork to prepared baking sheet. Spread Dijon mustard mixture over all sides of pork. (Can be prepared up to 2 hours ahead. Refrigerate pork uncovered.)

Preheat oven to 425 degrees. Roast pork until thermometer inserted into thickest part of meat registers 150 degrees, about 30 minutes. Remove from oven and let stand 5 minutes.

Meanwhile, prepare sauce: Melt 1 tablespoon butter in heavy small saucepan over medium heat. Add 1 tablespoon flour and whisk 1 minute. Gradually whisk in whipping cream, white wine and chicken broth. Boil until mixture is thick enough to coat spoon, whisking frequently, about 1 minute. Add crumbled Gorgonzola and whisk until cheese is melted and smooth and sauce is reduced to desired consistency, about 5 minutes.

Slice pork and transfer to plates. Ladle some sauce over pork. Serve, passing additional sauce separately.
Nutrition per Serving:
Calories: 0 Total Carbs: 0.0 Net Carbs: 0.0
Cholesterol: 0.0 Fat: 0.0 Protein: 0.00
Fiber: 0.00 Sodium: 0.00