Gorgonzola Topped Pork Tenderloin

Description

Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine

Serve over instant polenta or microwaved frozen mashed potatoes.

Ingredients

• 1 (1-pound) pork tenderloin, trimmed and cut crosswise into 4 pieces
• 1 teaspoon vegetable oil
• Cooking spray
• 2 teaspoons bottled minced garlic
• 1/2 teaspoon black pepper
• 1/4 teaspoon salt
• 1/2 cup beef broth
• 1/4 cup dry red wine
• 2 tablespoons crumbled Gorgonzola or other blue cheese

Directions

1. Place pork between 2 sheets of heavy-duty plastic wrap; pound to 1-inch thickness using a meat mallet or rolling pin.
2. Heat oil in a large skillet coated with cooking spray over medium-high heat.
3. Combine garlic, pepper, and salt; rub over both sides of pork.
4. Add pork to pan, cook 5 minutes on each side or until done.
5. Remove pork from pan, and keep warm.
6. Add broth and wine to pan, scraping pan to loosen browned bits.
7. Increase heat to high, and cook until redux to 1/3 cup (about 6 minutes).
8. Spoon sauce over pork; sprinkle with cheese.

Yield: 4 servings (serving size: 3 ounces pork, about 1 tablespoon sauce, and 1 1/2 teaspoons cheese)