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Pork Tenderloin with Gorgonzola
With the tang of mustard and the richness of gorgonzola, your weekday pork tenderloin just got elegant.
Ingredients
2 tbsp. Dijon mustard
1/2 tsp. whole grain mustard
1 tbsp. Italian dressing
1 6-oz. portion pork tenderloin
2 tbsp. olive oil
2 oz. fresh Gorgonzola cheese
1/4 cup heavy cream, divided
1/4 cup white sauce
Methods/steps
Preparation:
1)-Mix mustards and Italian dressing. Marinate pork tenderloin in the mixture for 24 hours.
2)-Heat olive oil and sear tenderloin over high heat, 7 minutes on each side. Cut into 5 to 7 individual medallions.
3)-For sauce, combine half the heavy cream and béchamel and reduce by 1/4 over medium heat. Stir until combined, about 4-5 minutes. Add the rest of the cream and continue stirring another 4-5 minutes, until desired consistency. Top with fresh Gorgonzola crumbles.
4)-Fan pork medallions on plate. Ladle sauce over meat. Serve with starch and vegetable of choice.
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