Recipe by Oolala
From Food For Thougth, Favorite Recipes from Morristown-Beard School. Don't want to lose this.
Top Review by mlegrace12
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 (10 -12 ounce) pork tenderloin
- 3 tablespoons olive oil
- kosher salt, to taste
- fresh ground black pepper, to taste
For the sauce
- 1⁄2 red onion, finely diced
- 1⁄2 cup madeira wine or 1⁄2 cup red wine
- 1 cup chicken stock
- 1⁄4 cup blue cheese, crumbled
- 1⁄4 cup fresh flat leaf parsley, roughly chopped
Directions See How It's Made
- 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.