Pork Tenderloin with Gorgonzola Sauce
We just got back home from being in IL for Christmas on Monday night. We had a nice, really busy time. Some how though, most of our meals were eaten out. So on the drive home I asked Lover Boy what he wanted for dinner on Tuesday. He came up with Pork Tenderloin, begging that it be a home cooked meal.
Well…I have never in my life cooked a Pork Tenderloin, in fact, I wasn’t even positive i knew what it was. (Yes, I just admitted that! I’m very serious when I say I’m not a big fan of meat!) Anywho, I went to the grocery store early Tuesday morning to get breakfast supplies and picked up the Tenderloin (obviously reading the labels to make sure I picked out the right thing). While there I texted my bff and asked for some variations of things to put on the tenderloin. I left my groceries on the conveyor and grabbed 4 limes. 🙂
I got home and started asking Lover Boy which recipe he wanted and of course, he reminded me of the TV show we saw just before going “home” of an Italian chef making a Pork Tenderloin that had us drooling. So…I searched google for a while and finally found the chef, Nick Stellino and then sorted through his PT recipes and found the one! Of course, I had to go back to the grocery store! 🙂 But I love my hubby so it was worth it!
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Now, if this wasn’t the longest intro to “one of the best meals of all time” that I’ve cooked (so said my husband!) then I don’t know what is! But I tell you this…I BEG YOU TO MAKE THIS! The sauce itself is so amazing that I seriously would eat it for a soup! (and then probably die of a massive heart attack or be 500 pounds!) I made my super easy oven roasted potatoes to accompany the pork, which were divine!
I have rewritten the original recipe, because it was really hard to follow…and they didn’t include all of the ingredients in the direction part. I’ve also included substitutions I used and added in a few helpful tips.
Hope you enjoy it!
- Pork Tenderloin:
- 3 pounds tied pork loin roast, center cut
- 2 tablespoons chopped fresh rosemary (I substituted with 1.5tbs dried rosemary)
- 2 tablespoons of chopped garlic
- 1 tablespoon onion powder
- 1/2 tablespoon salt
- 1/2 tablespoon pepper
- 1 tablespoon extra-light olive oil
- 3 cups rock salt (i substituted with about 1c kosher salt)
- Kitchen string or dental floss
- Gorgonzola Sauce:
- 4 tablespoons butter
- 6 garlic cloves, sliced thickly
- 1/2 onion, chopped
- 1/2 cup white wine
- 2 cups chicken broth
- 1 cup cream
- 3/4 cup crumbled Gorgonzola or Blue cheese
- 1 pound Pancetta or slab bacon, with the rind off, cut in 1/4-inch and browned
- Salt and Pepper to taste
- Pork Tenderloin:
- Preheat oven to 450 degrees.
- In a roasting pan big enough to hold the roast pour in the rock salt, it should cover the whole bottom of the pan (if using kosher salt lightly cover the bottom of the pan)
- In a bowl, mix well the chopped rosemary, garlic, onion powder, salt and pepper.
- Rub the spice mixture all over the pork roast.
- Roll the roast into circles and tie with either kitchen string or dental floss (which i used)
- Place the pork of a roasting tray inside the pan, or directly on the bed of rock salt.
- Place the roast in the oven and cook for 30 minutes.
- Reduce the heat to 325 and cook for 20 to 30 minutes more until the internal temperature of the pork will reach 135 to 140 degrees.
- The pork will be cooked to about medium-rare at this point. Take the roast out of the oven and cover with foil, let it rest for about 20 minutes. The internal temperature will raise and the pork at this point will be medium-well. Cook it longer if you like it well-done.
- Slice and serve with the Gorgonzola Sauce on the side.
- Gorgonzola Sauce:
- In a non-stick saucepan, cook the garlic and butter over medium-low heat for 3 minutes.
- Add the onion and cook stirring well for 3 more minutes.
- Bring the heat to high and add the wine stirring well, cook for 2 to 3 minutes until reduced by two-thirds.
- Add the cream and the stock bring to a boil and, then simmer for 20 minutes, stirring well.
- Add the cheese and the Pancetta or bacon and cook stirring well for 10 more minutes until the cheese has all melted and the sauce has thickened.
- Cook the sauce a little more if you like it thicker. Adjust salt and pepper to taste.
- Keep the sauce warm until ready to serve.
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Stephanie—home cook, DIY addict, seasonal decor fanatic, and proud chicken wrangler living in a Victorian house that’s always a project. Whether I’m cooking with garden-fresh ingredients, herding mischievous chickens, or tackling another DIY, I’m here to share the fun (and chaos).
