Ingredients
1/4 cup Dijon mustard1 tablespoon olive oil1 tablespoon dried thyme2 pork tenderloins (3/4 pound each)Salt and pepper to taste1 garlic clove, minced1 tablespoon butter1 tablespoon all-purpose flour1 cup heavy whipping cream1/4 cup dry white wine1/4 cup chicken broth1 cup (4 ounces) crumbled Gorgonzola cheeseAdditional Gorgonzola cheese crumbles, optional
Preparation
Preheat oven to 425°. In a small bowl, whisk the Dijon mustard, olive oil and thyme until blended; set aside. Sprinkle pork with salt and pepper. In a large nonstick skillet over high heat, brown pork on all sides, about 10 minutes.
Transfer pork to a foil-lined roasting pan that has been coated with cooking spray. Spread Dijon mustard mixture over all sides of pork. Bake until a thermometer reads 145°, 10-20 minutes. Remove from oven; let stand 5 minutes.
Meanwhile, in a small saucepan, over medium heat, saute garlic in butter for 30 seconds. Stir in flour until well blended. Gradually whisk in the cream, wine and chicken broth. Bring to a boil; cook and stir until thickened, 1 minute. Add cheese. Cook and stir until sauce is reduced to desired consistency, about 5 minutes.
Slice pork and transfer to serving plates. Spoon sauce over pork. If desired, sprinkle pork with additional cheese.
