Pork with Gorgonzola Sauce Recipe
Pork with Gorgonzola Sauce Recipe photo by Taste of Home
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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. —Taste of Home Cooking School
TOTAL TIME: Prep: 15 min. Bake: 10 min.
MAKES:6 servings
TOTAL TIME: Prep: 15 min. Bake: 10 min.
MAKES: 6 servings


  • 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

Nutritional Facts

1 serving (calculated without additional cheese) : 398 calories, 28g fat (16g saturated fat), 139mg cholesterol, 608mg sodium, 6g carbohydrate (0 sugars, 1g fiber), 28g protein.


  1. 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.
  2. 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.
  3. 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.
  4. Slice pork and transfer to serving plates. Spoon sauce over pork. Sprinkle pork with additional cheese if desired. Yield: 6 servings.
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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ebers User ID: 2980393 119872
Reviewed May. 15, 2011

"Absolutely loved the sauce! Very good. I added more gorgonzola cheese. I will make this again."

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