Roasted Pork Tenderloins with Gorgonzola Mushroom Sauce
By: Patricia Mendez, ezentertaining.net
- SERVES
- 6
- COOK TIME
- 29 Min
Pork tenderloin great for Easter dinner because it is deliciously tender, moist and flavorful. It is also one of the quickest-cooking cuts of meat so you won't keep guests waiting! This Roasted Pork Tenderloins with Gorgonzola Mushroom Sauce, courtesy of Patricia Mendez (author of Easy Entertaining for Beginners), will have your guests oohing and ahhing - when their mouths aren't full!
What You'll Need
- 2 pork tenderloins
- olive oil
- salt and pepper, to taste
- 1/2 cup butter
- 1 1/2 cup white mushrooms, sliced
- 1/2 cup gorgonzola blue cheese
- 1 cup light sour cream
- 1/2 cup Parmesan cheese, grated
- 1 tablespoon fresh Italian parsley, chopped finely
What to Do
- Preheat oven to 325 degrees F.
- Take tenderloins of 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 F oven and roast for 25-30 minutes.
- Remove, cover with foil and let rest for 10 minutes while making 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.
Note
This recipe is courtesy of Patricia Mendez, cookbook author of Easy Entertaining for Beginners.