A little bit of flavor-packed blue cheese goes a long way. Serve over instant polenta or microwaved frozen mashed potatoes.
1 (1-pound) pork tenderloin, trimmed and cut crosswise into 4 pieces
1 teaspoon vegetable oil
2 teaspoons bottled minced garlic
1/2 teaspoon black pepper
1/4 teaspoon salt
1/2 cup beef broth
1/4 cup dry red wine
2 tablespoons crumbled Gorgonzola or other blue cheese
How to Make It
Place the pork between 2 sheets of heavy-duty plastic wrap; pound to 1-inch thickness using a meat mallet or rolling pin.
Heat oil in a large skillet coated with cooking spray over medium-high heat. Combine garlic, pepper, and salt; rub over both sides of pork. Add pork to pan, and cook 5 minutes on each side or until done. Remove the pork from pan, and keep warm.
Add broth and wine to skillet, scraping pan to loosen browned bits. Increase heat to high, and cook until reduced to 1/3 cup (about 6 minutes). Spoon sauce over pork; sprinkle with cheese.
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Very easy to prepare and perfect for a busy work night dinner. My only complaint is that I over cooked the sauce down (4 minutes, or less is all that is needed). Next time I will double that sauce. We used blue cheese tonight as we had some on hand, but I'm looking forward to making this again with gorgonzola. Yum.
We loved this simple recipe! Blue cheese lovers will have no problem liking this meal... we did add a little extra cheese. ;) I agree that it needs either the extra cheese or extra sauce to make it a five star. Next time I think we will take the suggestion of melting a little of the cheese into the sauce, then also put some crumbles on top. We served it with a baked sweet potato and oven roasted asparagus.
Excellent date nite supper!! the pork with polenta made a beautiful presentation. I sliced the pork before serving & added the cheese to the sauce (which I doubled). I also served this with roasted cauliflower, but it made the plate a bit bland, think next time I would do broccoli, asparagus or brussel sprouts for a bit of extra pop. And because it was date nite, I served the rest of the wine with dinner, yummo
Excellent and flavorful, from fridge to table in 15 minutes. However like many cooking light recipes there was not enough sauce, I would double it next time. I also melted the gorgonzola into the sauce for a creamier texture rather than serving with chunks in the loin itself.