Pan-Seared Pork Tenderloin With Gorgonzola Sauce - cooking recipe

Ingredients
    1 lb pork tenderloin, trimmed
    salt and black pepper, to taste
    1 tablespoon olive oil
    1 tablespoon unsalted butter
    1/4 cup finely chopped shallot
    2 garlic cloves, minced
    1/2 cup beef broth
    2 tablespoons balsamic vinegar
    1/4 cup crumbled gorgonzola
Preparation
    Slice pork into 1/2-inch round medallions; pound each slice to 1/4-inch thickness with a meat pounder or rolling pin. Season pork with salt and pepper on both sides.
    Heat oil in a large skillet over medium-high. Add pork and cook until no longer pink, turning once, about 8 minutes total. Remove from skillet; arrange on serving platter and set aside.
    Add butter to skillet; melt over medium heat. Add shallots and garlic cook until softened, about 3 minutes, stirring occasionally. Add broth and vinegar to skillet; bring to a boil over high heat. Cook, stirring, until mixture has thickened slightly, about 2 minutes. Add cheese and whisk to mix; cook 2 minutes.
    Pour sauce over pork and serve immediately.

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