Pork Tenderloin With Gorgonzola Sauce Recipes

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PORK WITH GORGONZOLA SAUCE



Pork with Gorgonzola Sauce image

A tangy Gorgonzola cheese sauce dresses up tender slices of pork. Served alongside steamed broccoli, this special entree is sure to create a memorable holiday meal. -Taste of Home Cooking School

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 6 servings.

Number Of Ingredients 13

1/4 cup Dijon mustard
1 tablespoon olive oil
1 tablespoon dried thyme
2 pork tenderloins (3/4 pound each)
Salt and pepper to taste
1 garlic clove, minced
1 tablespoon butter
1 tablespoon all-purpose flour
1 cup heavy whipping cream
1/4 cup dry white wine
1/4 cup chicken broth
1 cup (4 ounces) crumbled Gorgonzola cheese
Additional Gorgonzola cheese crumbles, optional

Steps:

  • 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 at 425° for 10-20 minutes or until a thermometer reads 145°. Remove from oven and 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 for 1 minute or until thickened. 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. Sprinkle pork with additional cheese if desired.

Nutrition Facts : Calories 398 calories, Fat 28g fat (16g saturated fat), Cholesterol 139mg cholesterol, Sodium 608mg sodium, Carbohydrate 6g carbohydrate (0 sugars, Fiber 1g fiber), Protein 28g protein.

PORK TENDERLOIN WITH GORGONZOLA SAUCE



Pork Tenderloin With Gorgonzola Sauce image

This is from Bon Appetit from a few years back. It's one of my old stand by's for dinner parties or birthday dinners. It's quick and easy so you can enjoy your guest and still impress them at the same time!

Provided by A la Carte

Categories     Pork

Time 45m

Yield 6 serving(s)

Number Of Ingredients 10

1/4 cup Dijon mustard
1 tablespoon olive oil
1 tablespoon dried thyme
2 3/4 lbs pork tenderloin
1 tablespoon butter
1 tablespoon all-purpose flour
1 cup whipping cream
1/4 cup dry white wine
1/4 cup reduced-sodium chicken broth
1 cup crumbled gorgonzola (about 4 oz)

Steps:

  • For the pork: Orl a large rimmed baking sheet. Whisk the Dijon, olive oil and Thyme in a small bowl. Sprikle the tenderloins with salt and pepper. Heat a large nonstick skillet over high heat. Add pork and sear until brown all over, about 10 minutes.
  • Transfer seared pork to prepared baking sheet. Spread Dijon mixture all over the pork. (Can do this a couple of hours ahead and refrigerate until your ready to cook).
  • Preheat the oven to 425°F Roast pork until internal temp is 150, about 30 minutes. Remove from the oven and stand for 5 minutes.
  • Meanwhile prepare the sauce.
  • Melt 1 tbsp butter in a heavy small saucepan over medium heat. Add 1 Tbsp flour and whisk for 1 minute. Gradually whisk in the cream, white wine and chicken broth. Boil until the mixture is thick enough to coat the back of the spoon, whisking frequently, about 1 minute.
  • Add Gorgonzola and whisk until the cheese is melted and smooth, about 5 minutes.
  • Slice pork onto plates. Ladle over the sauce. Pass additional sauce seperately.

Nutrition Facts : Calories 559, Fat 37, SaturatedFat 18.8, Cholesterol 213.5, Sodium 565.1, Carbohydrate 4.2, Fiber 0.6, Sugar 0.6, Protein 49.2

PORK TENDERLOIN WITH GORGONZOLA WHITE WINE SAUCE



Pork Tenderloin With Gorgonzola White Wine Sauce image

My SIL recently prepared this recipe and it was such a hit with the family (especially the young neices and nephews). Do not add the cheese/butter mixture to the sauce until almost ready to serve. The sauce can be re-heated but it does tend to separate. Delicious on steak or veggies.

Provided by Abby Girl

Categories     Pork

Time 50m

Yield 8-10 serving(s)

Number Of Ingredients 7

4 pork tenderloin
salt and pepper
3/4 cup white wine
1 cup whipping cream
1/2 cup gorgonzola
1/4 cup butter
black pepper

Steps:

  • Grill pork tenderloin until cooked (10 - 15 minutes). Let the pork tenderloin sit for 5 minutes before carving.
  • Sauce:.
  • In a pot, reduce white wine to 1 T. Add 3/4 cup cream and reduce to 1/2 cup. (this can be done in advance).
  • Combine butter and cheese. Add to the wine/cream reduction and blend with a whisk. Season with black pepper.

Nutrition Facts : Calories 504.4, Fat 28.1, SaturatedFat 15.1, Cholesterol 226.5, Sodium 312.1, Carbohydrate 1.6, Sugar 0.3, Protein 54.6

PORK WITH GORGONZOLA SAUCE



Pork with Gorgonzola Sauce image

Categories     Milk/Cream     Cheese     Mustard     Pork     Roast     New Year's Eve     Blue Cheese     Pork Tenderloin     White Wine     Winter     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 12

Pork
1/4 cup Dijon mustard
1 tablespoon olive oil
1 tablespoon dried thyme
2 3/4-pound pork tenderloins
Gorgonzola sauce
1 tablespoon butter
1 tablespoon all purpose flour
1 cup whipping cream
1/4 cup dry white wine
1/4 cup canned low-salt chicken broth
1 cup crumbled Gorgonzola cheese (about 4 ounces)

Steps:

  • For pork:
  • Oil large rimmed baking sheet. Whisk Dijon mustard, olive oil and thyme in small bowl to blend. Sprinkle pork tenderloins with salt and pepper. Heat heavy large nonstick skillet over high heat. Add pork and sear until brown all over, turning occasionally, about 10 minutes. Transfer seared pork to prepared baking sheet. Spread Dijon mustard mixture over all sides of pork. (Can be prepared up to 2 hours ahead. Refrigerate pork uncovered.)
  • Preheat oven to 425°F. Roast pork until thermometer inserted into thickest part of meat registers 150°F, about 30 minutes. Remove from oven and let stand 5 minutes.
  • Meanwhile, prepare sauce:
  • Melt 1 tablespoon butter in heavy small saucepan over medium heat. Add 1 tablespoon flour and whisk 1 minute. Gradually whisk in whipping cream, white wine and chicken broth. 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 transfer to plates. Ladle some sauce over pork. Serve, passing additional sauce separately.

PORK TENDERLOIN WITH PEPPER JELLY AND GORGONZOLA



Pork Tenderloin with Pepper Jelly and Gorgonzola image

This is a recipe I acquired years ago and modified to suit my family's taste. It is simpler to make than it sounds; great for company. An absolute favorite of our family!

Provided by Rosemary Smith

Categories     Meat and Poultry Recipes     Pork     Pork Tenderloin Recipes

Time 1h10m

Yield 8

Number Of Ingredients 14

2 (1 1/2 pound) pork tenderloins
1 tablespoon garlic salt
½ teaspoon fresh-ground black pepper
2 tablespoons olive oil
3 cloves garlic, chopped
3 shallots, peeled and sliced
1 red bell pepper, seeded and thinly sliced
½ cup chicken stock
½ cup brandy
3 sprigs fresh thyme
1 small fresh rosemary sprig
1 ½ cups hot pepper jelly
2 tablespoons olive oil
1 ¼ cups crumbled Gorgonzola cheese

Steps:

  • Sprinkle pork tenderloins with garlic salt and pepper. Allow to stand at room temperature for 30 minutes.
  • Preheat oven to 425 degrees F (220 degrees C).
  • Heat 2 tablespoons of olive oil in a saucepan over medium heat. Stir in garlic, shallots, and red pepper; cook and stir until the onions have softened and turned translucent, about 10 minutes. Add chicken stock, brandy, thyme, and rosemary. Increase heat to medium-high, and simmer until the sauce has reduced by 1/3, about 5 minutes. Remove the thyme and rosemary sprigs, and stir in the hot pepper jelly until melted; set aside.
  • Meanwhile, heat remaining 2 tablespoons of olive oil in a skillet over high heat until it just begins to smoke. Add pork, and cook until golden brown on all sides, about 5 minutes. Remove pork and place into a roasting pan.
  • Roast pork in preheated oven until a thermometer inserted into the center registers 145 degrees F (63 degrees C), about 10 minutes. Once done, place pork onto a plate and cover with foil; allow to rest for 5 minutes.
  • To serve, remove peppers and onions from the sauce, and spread out onto a serving platter. Slice pork diagonally into 1-inch slices and arrange over the peppers. Pour 1/2 cup of the brandy sauce over the pork, and sprinkle with 3/4 cup of Gorgonzola cheese. Serve remaining sauce and cheese in separate serving dishes on the side.

Nutrition Facts : Calories 517.5 calories, Carbohydrate 43.8 g, Cholesterol 101.9 mg, Fat 18.4 g, Fiber 0.5 g, Protein 32.7 g, SaturatedFat 7 g, Sodium 1075.9 mg, Sugar 28.2 g

PAN-SEARED PORK TENDERLOIN WITH GORGONZOLA SAUCE



Pan-Seared Pork Tenderloin With Gorgonzola Sauce image

This a small scale recipe good enough for a special occasion...perhaps Valentine's Day. Adapted from porktenderloinrecipes.org.

Provided by gailanng

Categories     Pork

Time 30m

Yield 2-3 serving(s)

Number Of Ingredients 9

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

Steps:

  • 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.

Nutrition Facts : Calories 479.4, Fat 25.5, SaturatedFat 10.5, Cholesterol 175.3, Sodium 584, Carbohydrate 7.5, Fiber 0.1, Sugar 2.5, Protein 52

PORK WITH GORGONZOLA SAUCE



Pork With Gorgonzola Sauce image

This is from Epicurious. I have post exactly as they did but I thought it needed a little salt. I also only made half as I only cooked 1 tenderloin and I have double the sauce I needed.

Provided by CC G

Categories     Pork

Time 55m

Yield 6 serving(s)

Number Of Ingredients 10

1/4 cup Dijon mustard
1 tablespoon olive oil
1 tablespoon dried thyme
2 3/4 lbs pork tenderloin
1 tablespoon butter
1 tablespoon all-purpose flour
1 cup whipping cream
1/4 cup dry white wine
1/4 cup low sodium chicken broth
1 cup gorgonzola, crumbled (about 4 ounces)

Steps:

  • For pork:.
  • Oil large rimmed baking sheet. Whisk Dijon mustard, olive oil and thyme in small bowl to blend. Sprinkle pork tenderloins with salt and pepper. Heat heavy large nonstick skillet over high heat. Add pork and sear until brown all over, turning occasionally, about 10 minutes. Transfer seared pork to prepared baking sheet. Spread Dijon mustard mixture over all sides of pork. (Can be prepared up to 2 hours ahead. Refrigerate pork uncovered.)
  • Preheat oven to 425°F Roast pork until thermometer inserted into thickest part of meat registers 150°F, about 30 minutes. Remove from oven and let stand 5 minutes.
  • Meanwhile, prepare sauce:.
  • Melt 1 tablespoon butter in heavy small saucepan over medium heat. Add 1 tablespoon flour and whisk 1 minute. Gradually whisk in whipping cream, white wine and chicken broth. 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 transfer to plates. Ladle some sauce over pork. Serve, passing additional sauce separately.

Nutrition Facts : Calories 525.7, Fat 33.2, SaturatedFat 17.4, Cholesterol 211.4, Sodium 575.7, Carbohydrate 4, Fiber 0.6, Sugar 0.4, Protein 49.4

BEEF TENDERLOIN WITH GORGONZOLA SAUCE



Beef Tenderloin With Gorgonzola Sauce image

This is my mom's recipe that she's been making for special occasions for as long as I can remember. These directions will produce meat that is medium-rare in the very center of the tenderloin. If you want your meat more well done, add on 10 minutes and check it by cutting a small nick in the center of the meat - keep repeating until the meat is done to your liking.

Provided by xtine

Categories     Roast Beef

Time 1h5m

Yield 6-8 serving(s)

Number Of Ingredients 16

1 (6 lb) beef tenderloin, trimmed of fat
1/2 cup apple cider vinegar
2 tablespoons sea salt
2 tablespoons black pepper
2 teaspoons garlic powder
2 teaspoons onion powder
4 tablespoons Worcestershire sauce
3 tablespoons coarse grained Dijon mustard
1/2 cup unsalted butter, melted
2 cups heavy cream
2 ounces crumbly gorgonzola, diced (NOT "dolce")
2 tablespoons parmesan cheese
2 tablespoons prepared horseradish, drained
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons fresh parsley, minced

Steps:

  • Marinate the tenderloin in the apple cider vinegar for 10 minutes. Afterward, pat the meat dry with paper towels. This step can be done up to 24 hours ahead, if desired.
  • Combine the salt, pepper, garlic powder, onion powder, Worcestershire sauce & mustard.
  • Spread this spice paste over the tenderloin, coating the whole exterior.
  • Place on a broiler pan and drizzle half of the melted butter over the tenderloin. Broil for 5 minutes. Turn tenderloin over to other side & drizzle with the remaining butter. Broil for another 5 minutes.
  • NOTE - BEGIN MAKING SAUCE NOW, SEE INSTRUCTIONS BELOW.
  • Set the oven to 350 degrees and bake the tenderloin at this temperature for 45 minutes.
  • Remove from the oven and let sit for 10 minutes before slicing. Serve with Gorgonzola Sauce.
  • GORGONZOLA SAUCE:.
  • Bring the cream to a full boil in a medium saucepan over medium-high heat, then continue to simmer rapidly for 35 to 40 minutes, until it's thickened like a white sauce, stirring occasionally.
  • Remove the pan from the heat & add the gorgonzola, parmesan, horseradish, salt, and pepper. Whisk rapidly until the cheeses melt, add parsley, and serve.

Nutrition Facts : Calories 1603.6, Fat 130.7, SaturatedFat 63.3, Cholesterol 543.5, Sodium 3151.1, Carbohydrate 8.9, Fiber 1.3, Sugar 1.9, Protein 94.3

TENDERLOIN STEAKS WITH CRANBERRY-PORT SAUCE AND GORGONZOLA CHEESE



Tenderloin Steaks with Cranberry-Port Sauce and Gorgonzola Cheese image

Provided by Annie Denn

Categories     Beef     Berry     Cheese     Quick & Easy     Blue Cheese     Cranberry     Rosemary     Beef Tenderloin     Port     Winter     Bon Appétit     California

Yield Makes 4 servings

Number Of Ingredients 9

4 tablespoons (1/2 stick) butter
2 large garlic cloves, sliced
1 large shallot, sliced
1 1/4 cups canned beef broth
1 cup ruby Port
1/4 cup dried cranberries
4 5- to 6-ounce beef tenderloin steaks (each about 1 inch thick)
1/2 teaspoon minced fresh rosemary
1/2 cup crumbled Gorgonzola cheese

Steps:

  • Melt 2 tablespoons butter in saucepan over medium-high heat. Add garlic and shallot, then 1 cup broth, Port and cranberries. Boil liquid until reduced to 1/2 cup, about 8 minutes. Set sauce aside.
  • Melt remaining 2 tablespoons butter in large skillet over medium-high heat. Sprinkle steaks with salt and pepper. Add steaks to skillet; cook to desired doneness, about 5 minutes per side for medium-rare. Transfer steaks to plate; cover loosely with foil. Add rosemary to skillet, then sauce and remaining 1/4 cup broth. Boil 1 minute, scraping up browned bits. Season with salt and pepper; spoon sauce over steaks. Top each with cheese.

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From platedcravings.com


ROASTED PORK LOIN WITH GORGONZOLA AND PEARS - OUR ITALIAN TABLE
2020-11-14 Place the mixture of pears and onions and half of chopped gorgonzola on top of the pork. Close the pork and secure with kitchen string by tying the roast at 2-inch intervals. Wash the 2 remaining pears and cut each into 8 wedges. In the same skillet, melt the remaining tablespoon of butter.
From ouritaliantable.com


GORGONZOLA STUFFED PORK TENDERLOIN WITH APPLE CREAM SAUCE
Preparation steps. 1. Preheat the oven to 180°C (approximately 350°F). 2. Rinse the pork, pat dry and slice about 3/4 of the way through lengthwise. Dice the white bread and mix in a bowl with the lukewarm milk. Peel and finely chop the shallots. Sauté in hot butter until softened.
From eatsmarter.com


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