ROAST PORK WITH GORGONZOLA SAUCE
2 – ¾ lb pork tenderloins
¼ cup Dijon mustard
2 tablespoon fresh thyme
1 tablespoon olive oil
Kosher salt and pepper
1 tablespoon butter
1 tablespoon all purpose flour
1 cup heavy whipping cream
¼ cup dry white wine
¼ cup low sodium chicken broth
1 cup crumbled Gorgonzola cheese
Preheat oven to 425 degrees
Pork: Oil large rimmed baking sheet. Whisk Dijon mustard, olive oil and fresh thyme in a small bowl to blend and set aside. Season the pork tenderloins with kosher salt and cracked pepper. To a heavy skillet, add several tablespoons of olive oil and heat to high temperature. Add the pork and sear the meat until it’s brown all over, turning frequently for about 10 minutes. Transfer the seared tenderloins to prepared baking sheet. Spread the Dijon mixture over all sides of the pork.
Roast pork in a 425 degree oven until meat thermometer inserted into the thickest part of the tenderloin registers 150 degrees F, approximately 30-35 minutes. Remove from oven and let stand for 5 minutes.
Gorgonzola Sauce: Melt 1 tablespoon butter in heavy small saucepan over medium heat. Add 1 tablespoon flour and cook for 1-2 minutes. Gradually whisk in the whipping cream, white wine and chicken broth. Boil until mixture thickens, whisking frequently for about one minute. Add crumbled Gorgonzola and whisk until the cheese is melted and smooth and sauce.
To serve, slice the roast pork into ¼ inch slices and place 2-3 slices into a small round bakery bun. Put a dollop of the Gorgonzola sauce on each sandwich or other condiments such as mayonnaise or Dijon mustard.