This easy pork tenderloin recipe includes a fabulous Gorgonzola Cream Sauce recipe that really makes the dish. There’s nothing difficult about this dish, but let me give you a few tips for a truly special entree.
First, pork tenderloin is a very lean meat that should not be cooked until well done or it will have little to no taste. You want to serve it when the interior still has some pink to it and the way to achieve that is to use a food thermometer. When the meat reaches a temperature of 140-145 degrees Fahrenheit, in the middle of the thickest part of the tenderloin, take it out of the oven and then let it rest for 5 to 10 minutes. It will be perfect! (The USDA recommends cooking it to 160 degrees but that is going to give you some mighty well done meat. Most cooking sites feel that 145 is safe. And I must admit – we take out ours at 140.)
The recipe calls for first searing the meat before it goes into the oven and although the pork may look more appealing with a nice char around the edge, and it will cook a bit faster, after years of making this recipe I usually skip that part. It is every bit as delicious, yet considerably easier to prepare, without it.
Finally, that scrumptious Gorgonzola cream sauce. It is divine. And when served it looks really lovely with some additional crumbled blue cheese on it. You can make it ahead earlier in the day and reheat, making sure to stir until well blended.
Pork Tenderloin with Gorgonzola Cream Sauce (adapted from Bon Appetit, 2001)
Serves 4 to 6
- ¼ cup Dijon mustard
- 1 T. olive oil
- 1 T. dried thyme
- salt and pepper
- 2 (3/4 lb.) pork tenderloins
- Spray a large rimmed baking sheet with non-stick cooking spray. 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, turn occasionally, about 5 minutes. Transfer seared pork to prepared baking sheet. Spread Dijon must mixture all over sides of pork. (Can be prepared up to 2 hours ahead. Refrigerate pork uncovered. )
- Preheat oven to 425F. Roast pork until thermometer inserted into thickest part of meat registers 145F, checking the first time after the meat is on the oven for 18 minutes. Remove and let rest 5 to 10 minutes before serving.
Gorgonzola Cream Sauce
- 1 Tbsp. unsalted butter
- 1 Tbsp. all purpose flour
- 1 cup whipping cream
- 1/4 cup dry white wine
- 1/4 cup canned low-salt chicken broth
- 1 cup Gorgonzola cheese (about 4 oz), crumbled
- salt and pepper to taste
- additional crumbled Gorgonzola cheese for plating, if desired
- Prepare sauce: Melt the butter in heavy small saucepan over medium heat. Add 1 T. 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. Fan pork slices on plate. Ladle some sauce over pork and, if desired, sprinkle a bit of crumbled blue cheese over sauce. Serve, passing additional sauce separately.
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