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Gorgonzola Topped Pork Tenderloin
This is a very tasty dish because a little blue cheese carries a lot of flavor. It is a rare treat indeed!
INGREDIENTS:
One pound pork tenderloin, trimmed and cut crosswise into four pieces
One tsp. vegetable oil cooking spray
Two tsp. Minced garlic (bottled saves time)
One half tsp. Black pepper
One-quarter tsp.. Salt (salt substitute)
One half-cup beef broth (low sodium)
One-quarter cup dry red wine
Two tblspn. Crumbled Gorgonzola or other blue cheese
PREPARATION:
1. Place pork between two sheets of heavy duty plastic wrap; pound to one inch thickness using a meat mallet or rolling pin.
2. Heat oil in a large skillet coated with cooking spray over medium high heat. Combine garlic, pepper, and salt substitute; rub over both sides of pork. Add pork to pan, and cook five minutes on each side (longer for thicker cuts) or until done. Remove the pork from the pan, and keep warm.
3. Add broth and wine to skillet, scraping pan to loosen browned bits. Increase heat to high, and cook until reduced to one-third cup (about six minutes). Spoon sauce over pork; sprinkle with cheese. Serve over instant polenta or steamed mashed red potatoes.
This recipe makes four three-ounce servings of pork, about one tablespoon sauce, and one and one half teaspoon cheese. Each serving contains 5.1 grams of fat and 341 milligrams of salt. Using the low salt items I have suggested will trim the sodium count considerably.