Pork Tenderloin in Cheese Sauce

Recently I discovered pork tenderloin for myself and my family. Maybe it's because this meat is so tender that my daughters have no trouble eating it. In fact, they even eat it very happily.

Still, I made today's recipe, pork tenderloin in Gorgonzola sauce, with a touch of uncertainty when it came to my daughters. My husband and I like Gorgonzola, but the kids… The tenderloin turned out wonderful, though: tender, aromatic and juicy. Bajaderka says there's quite a lot of sauce, enough to use the leftovers in another dish. But the kids and the two of us not only ate the tenderloin with great gusto, we also wiped our plates clean of the sauce. You might think we're gluttons? Sometimes we are. Especially when it tastes this good ;) But if there is any sauce left, it's also great with pasta and tortellini.

I honestly don't know what the secret of this dish is. Maybe the marinade? Or maybe the delicate, creamy sauce?

Pork Tenderloin in Cheese Sauce

The first time, I served the tenderloin with tortellini and a chopped green salad from Jamie Oliver. The second time, I served it with duchess potatoes and a Brussels sprout salad with carrots and cranberries. Although rice or pasta really goes best with this meat, rather than potatoes.

When I made it for the first time, I didn't have time to marinate it, so I simply brushed the tenderloins with some of the marinade and seared them like that. After that I followed the recipe.

How to Make Pork Tenderloin:

Lightly grease a baking dish with olive oil.

Mix the mustard with the olive oil, then add the marjoram and the crushed garlic.

Rinse the tenderloins, pat them dry, and season with salt and pepper. Heat a skillet and brown the tenderloins on all sides, about 10 minutes. Place the meat in the baking dish, coat it thoroughly with the marinade and set aside for a little while, or better yet for 2 hours, uncovered in the refrigerator.

Preheat the oven to 225°C (435°F) and bake the tenderloins for about 30 minutes. Meanwhile, prepare the sauce.

Melt the butter in a small saucepan, then add the flour and heat for about a minute, stirring. Gradually add the cream, wine and broth. Cook, stirring constantly, until the sauce thickens, then add the crumbled cheese, which should melt and give you a smooth, thick sauce (remember to keep stirring). This will take about 5 minutes.

Take the tenderloins out of the oven and let them rest for 5 minutes so the meat can firm up, then slice and pour part of the sauce over them. Serve the rest of the sauce separately. Serve and enjoy!

Enjoy!

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Pork Tenderloin

Prep time: 15 mins

Cook time: 50 mins

Total time: 1 hour 5 mins

Serves: 4

Ingredients

• 2 pork tenderloins (750 g each)
• 4 tbsp Dijon mustard
• 1 tbsp olive oil
• 1 tbsp dried marjoram
• 1 clove garlic
• 1 tbsp butter
• 1 tbsp all-purpose flour
• 1 cup heavy cream
• ¼ cup dry white wine
• ¼ cup broth
• 1-2 cloves garlic, finely minced
• 1 cup (about 100 g) crumbled Gorgonzola cheese

Instructions

1. #instruction#

Nutrition Information

Calories: 300