Monday, October 29, 2007

Pork Tenderloin With Gorgonzola Sauce

Ever since I saw this recipe on, I've been waiting for just the right occasion to bring it out and wow dinner guests. The occasion happened this weekend when Norm's parents came over for dinner to meet the new kitty - Mr. Mittens. Norm wanted to have some sort of boring old pork...but noooooo! This was a great opportunity to bust out the fancy sauce. And wow was it good!!!!! I think everyone had seconds, and everyone raved about the sauce. We served the pork with said lucious sauce with steamed asparagus (friggin' yummy with the sauce) and baked potatoes (for his mom).

To be honest, I was scared that the sauce having an entire cup of gorgonzola was going to be overpowering, but it wasn't. The cheese, paired with the cream, wine and broth was a really delish combo. I already have plans to use the sauce on some pasta sometime...with some toasted walnuts and maybe some mushrooms. mouth is watering all over again! A couple of modifications to the recipe...Instead of roasting the pork in the oven, Norm tossed it on the grill, and I used fat-free 1/2 & 1/2 in the sauce instead of the whipping cream.

I didn't get a chance to take a pic at dinner. His parents don't know about my obsession with taking pictures of my food, and I'd rather not explain it (hee hee) sooooo I'll snap a pic tonight as I'm having this for dinner tonight.

Pork Tenderloin With Gorgonzola Sauce
(Source: Recipe Zaar, originally from Bon Appetit)
1/4 C Dijon mustard
1T olive oil
1 T dried thyme
2 3/4 lb pork tenderloins

1 T butter

1 T
all-purpose flour
1 C whipping cream
1/4 C
dry white wine
1/4 C
reduced-sodium chicken broth
1 C crumbled
gorgonzola (about 4 oz)

For the pork: Oil a large rimmed baking sheet. Whisk the Dijon, olive oil and Thyme in a small bowl. Sprikle the tenderloins with salt and pepper. Heat a large nonstick skillet over high heat. Add pork and sear until brown all over, about 10 minutes. (I just used Pam in a frying pan to sear the meat)

Transfer seared pork to prepared baking sheet. Spread Dijon mixture all over the pork. (Can do this a couple of hours ahead and refrigerate until your ready to cook).

Preheat the oven to 425°F Roast pork until internal temp is 150, about 30 minutes. Remove from the oven and stand for 5 minutes. (We grilled it for about 20 minutes or so, until the internal temp was 150)

Meanwhile prepare the sauce.
Melt 1 tbsp butter in a heavy small saucepan over medium heat. Add 1 Tbsp flour and whisk for 1 minute. Gradually whisk in the cream, white wine and chicken broth. Boil until the mixture is thick enough to coat the back of the spoon, whisking frequently, about 1 minute.

Add Gorgonzola and whisk until the cheese is melted and smooth, about 5 minutes.

Slice pork onto plates. Ladle over the sauce. Pass additional sauce seperately.


Renea said...

Yum, sounds good!

Anonymous said...

I can't wait to try this! We eat at a restaurant that is run by a bosnaia couple. they have a dish that is pork medallions with gorgonzola sauce that is to die for!