I just made the best dinner for my man and I! He LOVED it. And it was so easy - seriously, from start to finish it took 30 minutes. That is my kind of meal in the middle of the week when I've been working all day!
Gorgonzola Topped Pork Tenderloin
Ingredients
1 pound pork tenderloin
Salt
Pepper
2 tsp bottled, minced garlic
1/2 cup beef broth
1/4 cup dry red wine
Gorgonzola or other blue cheese
Cooking spray (I used olive oil...)
Preparation
1. Cut the tenderloin crosswise into four medallions. Place between sturdy plastic wrap and pound down to 1 inch (I went to town and accidentally pounded it down to 1/2 inch - didn't make a difference).
2. Salt and pepper both sides of pork and rub a nice amount of garlic on both sides as well. (The recipe actually says to combine salt, pepper, and garlic to make a rub for the pork - it was easier for me to do individually.)
3. Heat your skillet to medium high with non-stick cooking spray (I drizzled olive oil as we need our "healthy oils!") Place medallions in your skillet - I browned them 3 minutes per side (if you only pound your medallions to 1 inch, the recipes says brown 5 minutes per side); or cook until desired doneness - I like my loins juicy (how gross); I HATE dried out pork. I'd rather eat packing peanuts than dried out pork. Remove from skillet and keep warm (AKA cover with foil on a plate - as the pork rests, it will continue to cook a bit).
4. Pour the beef broth and wine into your skillet and deglaze, making sure to get all the brown bits from the bottom. Reduce to 1/3 cup (about 6 minutes).
5. Spoon about 2 table spoons over your pork, and sprinkle (generously) with Gorgonzola or other blue cheese.
DELISH.
