Instructions

1. Preheat the oven to 400 F.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.