Seared pork medallions finished in a creamy Gorgonzola cream sauce.

Ingredients

Pork:

  • 1/4 cup Dijon mustard
  • 1 tbsp olive oil
  • 1 tbsp dried thyme
  • 2 3/4 lb pork tenderloin
  • Salt and pepper

Gorgonzola Sauce:

  • 1 tbsp butter
  • 1 tbsp all purpose flour
  • 1 cup whipping cream
  • 1/4 cup dry white wine
  • 1/4 cup canned low-salt chicken broth
  • 1 cup (4 oz) Gorgonzola cheese, crumbled

Steps

  1. Oil large rimmed baking sheet.
  2. Whisk Dijon mustard, olive oil and thyme in small bowl to blend.
  3. Sprinkle pork tenderloins with salt and pepper.
  4. Heat heavy large nonstick skillet over high heat. Add pork and sear until brown all over, turning occasionally, about 10 minutes.
  5. Transfer seared pork to prepared baking sheet. Spread Dijon mustard mixture over all sides of pork.
  6. Preheat oven to 425 degrees.
  7. Roast pork until thermometer inserted into thickest part of meat registers 150 degrees, about 30 minutes. Remove from oven and let stand 5 minutes.
  8. Meanwhile prepare sauce: Melt 1 tablespoon butter in heavy small saucepan over medium heat. Add 1 tablespoon flour and whisk 1 minute.
  9. Gradually whisk in whipping cream, white wine and chicken broth. Boil until mixture is thick enough to coat spoon, whisking frequently, about 1 minute.
  10. Add crumbled gorgonzola and whisk until cheese is melted and smooth and sauce is reduced to desired consistency, about 5 minutes.

Notes

  • Can be prepared up to 2 hours ahead. Refrigerate pork uncovered before roasting.