Seared Pork Tenderloins With Blue Cheese Sauce |
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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 6 |
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From Food For Thougth, Favorite Recipes from Morristown-Beard School. Don't want to lose this. Ingredients:
2 (10 -12 ounce) pork tenderloin |
3 tablespoons olive oil |
kosher salt, to taste |
fresh ground black pepper, to taste |
1/2 red onion, finely diced |
1/2 cup madeira wine or 1/2 cup red wine |
1 cup chicken stock |
1/4 cup blue cheese, crumbled |
1/4 cup fresh flat leaf parsley, roughly chopped |
Directions:
1. Preheat oven to 300 degrees F.
2. Dry tenderloins with paper towels and sprinkle generously with salt and pepper.
3. In a saute pan large enough to hold both tenderloins, heat 2 tablespoons oil over medium-high heat until hot but not smoking.
4. Add tenderloins, and brown well on both sides, about 10 minutes total.
5. Transfer meat to a small roasting pan, and place in the preheated oven.
6. Roast to an internal temperature of 150 degrees F., about 15-20 minutes.
7. Remove from pan and cover loosely with foil, allowing to rest 10 minutes before slicing.
8. For the sauce, return the saute pan to medium-high and add the remaining tablespoons of oil and heat until hot but not smoking.
9. Add onion and saute 7-9 minutes, stirring occasionally until transparent.
10. Add wine and chicken stock, stirring for several minutes.
11. Remove sauce from heat and skim any film off surface, then stir in blue cheese, parsley, salt and pepper; set aside, covering to keep warm.
12. Slice pork at an angle about 1 inch thick and drizzle generously with sauce.
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