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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