Recipe: Roast Pork Tenderloin with Gorgonzola Sauce
Summary: We discovered this Bon Appétit recipe on Epicurious.com many years ago and it has been a favorite for entertaining. I’ve simplified the preparation and switched the sauce to use milk instead of cream.
- 2 pork tenderloins, about 2-3 pounds total
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 1/2 tablespoons olive oil
- 1 tablespoon Dijon mustard
- For the sauce:
- 1 tablespoon butter
- 1 tablespoon flour
- 1 cup whole milk
- 4 ounces Gorgonzola cheese, crumbled
- Preheat the oven to 400 F.
- Sprinkle the salt and pepper over all sides of the pork tenderloins. Heat the olive oil in a wide oven-proof skillet, over medium heat. Cook the tenderloins in the skillet until browned on all sides, about 2 minutes per side.
- Brush the pork with the mustard, and carefully insert an oven-safe thermometer into the thickest part of the pork, before placing the pan into the oven.
- Roast until the internal thermometer reads 150 F (145 F is safe according to new USDA standards but I prefer the texture slightly above this point), 20-30 minutes depending on thickness. Remove from the oven and set the pork on a cutting board, covered with foil and a towel to rest.
- While the pork is still roasting, heat the butter in a small saucepan over medium heat. When the butter has melted and began bubbling, whisk in the flour. Cook for 1 minute, stirring occasionally, and then begin adding milk gradually while whisking constantly. Continue cooking until the sauce begins to thicken. Remove from the heat.
- Allow the sauce to cool slightly before adding the Gorgonzola cheese. Stir until the cheese is incorporated, and add salt to taste. Slice the pork to 1/4 inch thickness, and serve with the sauce.
Preparation time: 20 minute(s)
Cooking time: 50 minute(s)
Number of servings (yield): 8