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Pork with Gorgonzola Sauce Recipe

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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.

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Pork with Gorgonzola Sauce Recipe

Prep: 15 min. Bake: 10 min.

Yield: 6 Servings

15 10 25

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 (4 ounces) crumbled Gorgonzola cheese
Additional Gorgonzola cheese crumbles, optional

Directions

In a small bowl, whisk the Dijon 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 that has been coated with cooking spray. Spread Dijon mustard mixture over all sides of pork. Bake at 425° for 10-20 minutes or until a thermometer reads 145°. Remove from oven and 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 for 1 minute or until thickened. 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. Sprinkle pork with additional cheese if desired. Yield: 6 servings.

Nutritional Facts 1 serving (calculated without additional cheese) equals 398 calories, 28 g fat (16 g saturated fat), 139 mg cholesterol, 608 mg sodium, 6 g carbohydrate, 1 g fiber, 28 g protein.

Originally published as Pork with Gorgonzola Sauce in Taste of Home Cooking School Collection Winter 2007, p57

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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