Seared Pork Tenderloins With Blue Cheese Sauce

"From Food For Thougth, Favorite Recipes from Morristown-Beard School. Don't want to lose this."
 
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photo by Teresa in Charleston photo by Teresa in Charleston
photo by Teresa in Charleston
Ready In:
1hr 10mins
Ingredients:
9
Serves:
4-6
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ingredients

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directions

  • Preheat oven to 300 degrees F.
  • Dry tenderloins with paper towels and sprinkle generously with salt and pepper.
  • In a saute pan large enough to hold both tenderloins, heat 2 tablespoons oil over medium-high heat until hot but not smoking.
  • Add tenderloins, and brown well on both sides, about 10 minutes total.
  • Transfer meat to a small roasting pan, and place in the preheated oven.
  • Roast to an internal temperature of 150 degrees F., about 15-20 minutes.
  • Remove from pan and cover loosely with foil, allowing to rest 10 minutes before slicing.
  • For the sauce, return the saute pan to medium-high and add the remaining tablespoons of oil and heat until hot but not smoking.
  • Add onion and saute 7-9 minutes, stirring occasionally until transparent.
  • Add wine and chicken stock, stirring for several minutes.
  • Remove sauce from heat and skim any film off surface, then stir in blue cheese, parsley, salt and pepper; set aside, covering to keep warm.
  • Slice pork at an angle about 1 inch thick and drizzle generously with sauce.

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Reviews

  1. Delicious. I've made this twice already and it's been a hit. The first time it turned out great but when I tried to double it the sauce didn't thicken. I'll try agian and possibly allow more time for the sauce. I'm also wondering if it has anything to do with the quality of blue cheese. I'm a huge fan of mushrooms so I also added those to the sauce. Definitely worth trying!!!
     
  2. I think this may have been one of the most impressive dishes I've ever made. Thanks Oolala! I followed the recipe exactly. My only suggestion is to stress that you should use a meat thermometer to get the pork to the 150 degrees. I have one of those thermometers that has the long wire, and you insert it in the meat and the wire attaches to the thermometer on the counter, it works great! Would be a great dish for company!
     
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<p>I've collected recipes since I was a teen. After all these years I'm trying to get all my index cards and clippings, that still sound interesting to me, posted here so that I can find them and eventually make them! <br /> <br />I've posted some of my Mom's recipes. I regret not having paid more attention to my Grandmothers' cooking. They made some dishes that I miss and there were/are no recipes for them. <br /> <br />I have a wonderful DH and 2 wonderful sons. They are thrilled that I found this site since they directly benefit from it! Before finding 'Zaar, I was less of a cook and more of a recipe collector but now I try many more things and we're having more fun in the kitchen (at least I am)! <br /> <br />Thanks for all your ratings, comments and help in the forums AND for posting so many great recipes. You've enhanced my cooking skills and expanded my horizons! I've learned so much. <br /> <br />For fun, I also like to read fiction, travel, see movies and shows, shop (and I love to browse thrift shops and rummage/garage sales for cookbooks, etc.). <br /> <br />The discovery of a new dish does more for the happiness of mankind than the discovery of a new star Brillat-Savarin</p>
 
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