Serves 6-8
2 pork tenderloins
Olive oil
Salt & pepper
For Sauce
½ cup butter (1 stick)
1 ½ cups white mushrooms, sliced
½ cup gorgonzola blue cheese
1 cup light sour cream
½ cup Parmesan cheese, grated
1 tablespoon fresh Italian parsley, chopped finely
Take tenderloins out of refrigerator 30 minutes before roasting. Rub with olive oil and season with salt and pepper. Add to large frying pan over medium high heat and brown on all sides. Transfer to 325 degree oven and roast for 25-30 minutes. Remove, cover with foil and let rest for 10 minutes while making the Gorgonzola Mushroom Sauce.
Melt butter in sauce pan and add mushrooms. Sauté for 4-5 minutes, stirring occasionally. In a small bowl mix the Gorgonzola and sour cream with a fork, breaking up the blue cheese crumbles. Add the cheese and sour cream mixture into the mushrooms in the pan and lower heat. Stir constantly until melted. Stir in the Parmesan Cheese and add parsley, salt and pepper to taste. Remove from heat.
Slice tenderloins and serve immediately with Rich Gorgonzola Mushroom Sauce.
