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Pork with Gorgonzola Sauce Recipe

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This recipe for Pork with Gorgonzola Sauce, by , is from Kelly Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Mary Ann Little Kelly
Added: Monday, June 8, 2009


1/4 cup Dijon mustard
1 Tbsp. olive oil
1 Tbsp. Herbs de Provence
1 3/4 lb. Pork Tenderloin


1 Tbsp. butter
1 Tbsp. all purpose flour
1 cup heavy whipping cream
3/4 cup dry white wine
1/4 cup chicken stock
1 cup crumbled Gorgonzola cheese (4 ounces)

For Pork: Oil large rimmed baking sheet. Whisk Dijon mustard, olive oil and herbs in a small bowl to blend. Sprinkle pork with salt and pepper. Heat heavy large non-stick skillet over high heat. Add pork and sear until brown all over turning occasionally, about 6 minutes. Transfer pork to prepared baking sheet. Spread Dijon mustard mixture over all sides of pork (can be prepared 2 hours ahead and refrigerated uncovered.).
Preheat oven to 425. Roast pork until instant-read thermometer inserted into thickest part of meat registers 145, about 15-20 minutes. While meat is cooking, prepare sauce: Melt 1 tablespoon butter into small saucepan over medium heat. Add flour and whisk for 1 minute. Gradually whisk in whipping cream, white wine and chicken stock. Boil until mixture is thick enough to coat spoon, whisking frequently, about 1 minute. Add crumbled Gorgonzola and whisk until cheese is melted and smooth and sauce is reduced to desired consistency, about 5 minutes. Slice pork and pour sauce over.




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