Sprinkle heavily with garlic salt and let the salted pork sit at room temperature for 40 minutes.
Preheat oven to 425°F
Sauce: In a heavy skillet add 3 TBL olive oil and heat until hot then add garlic, shallots and red pepper and sauté until peppers, garlic, and shallots are soft (about 10-12 minutes).
Add 1/2 cup of brandy (be careful not to flame).
Add the stock, rosemary, and thyme and reduce the liquid by approximately 1/3.
Take off heat and remove rosemary and thyme. Add jam and heat until jam liquefies.
Pork: In a large skillet, heat 3 TBL oil to very hot but not smoking. Add the pork and sear for about 2 minutes per side, turning the pork only once so it gets a good sear.
Remove the pork and place on a roasting pan in the preheated 425 F oven, for approximately 10-15 minutes or until meat thermometer registers 155 ° F (meat will still be a tiny bit pink, that’s ok), do not overcook. When it comes out of the oven cover meat with foil and let it rest for 5 minutes.
Slice on the diagonal into 1 inch slices and save the juices. Place sautéed peppers on serving platter then place sliced tenderloin on top of peppers.
Pour about ½ cup brandy/jam mixture over the pork and sprinkle with 3/4 cup Gorgonzola. Serve with remaining brandy/jam sauce and the Gorgonzola in separate serving/gravy dish.