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Pork with Gorgonzola Sauce

 Pork with Gorgonzola Sauce
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
6 ServingsPrep: 15 min. Bake: 10 min.

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 King Arthur Unbleached 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.

2 of 2

Pork with Gorgonzola Sauce (continued)

Directions (continued)

  • 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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.