Recipe by A la Carte
This is from Bon Appetit from a few years back. It's one of my old stand by's for dinner parties or birthday dinners. It's quick and easy so you can enjoy your guest and still impress them at the same time!
Top Review by LetsEat
I found this recipe in a Christmas edition of Taste of Home. Was going to include it here and saw it was already posted. It is terrific and I've used the sauce on other pork cuts as well. Delicious!
- 1⁄4 cup Dijon mustard
- 1 tablespoon olive oil
- 1 tablespoon dried thyme
- 2 3⁄4 lbs pork tenderloin
- 1 tablespoon butter
- 1 tablespoon all-purpose flour
- 1 cup whipping cream
- 1⁄4 cup dry white wine
- 1⁄4 cup reduced-sodium chicken broth
- 1 cup crumbled gorgonzola (about 4 oz)
Directions See How It's Made
- For the pork: Orl a large rimmed baking sheet. Whisk the Dijon, olive oil and Thyme in a small bowl. Sprikle the tenderloins with salt and pepper. Heat a large nonstick skillet over high heat. Add pork and sear until brown all over, about 10 minutes.
- Transfer seared pork to prepared baking sheet. Spread Dijon mixture all over the pork. (Can do this a couple of hours ahead and refrigerate until your ready to cook).
- Preheat the oven to 425°F Roast pork until internal temp is 150, about 30 minutes. Remove from the oven and stand for 5 minutes.
- Meanwhile prepare the sauce.
- Melt 1 tbsp butter in a heavy small saucepan over medium heat. Add 1 Tbsp flour and whisk for 1 minute. Gradually whisk in the cream, white wine and chicken broth. Boil until the mixture is thick enough to coat the back of the spoon, whisking frequently, about 1 minute.
- Add Gorgonzola and whisk until the cheese is melted and smooth, about 5 minutes.
- Slice pork onto plates. Ladle over the sauce. Pass additional sauce seperately.