Gorgonzola Topped Pork Tenderloin
1 (1-pound) pork tenderloin, trimmed and cut crosswise into 4 pieces
1 teaspoon vegetable oil
2 teaspoons bottled minced garlic
½ teaspoon black pepper
¼ teaspoon salt
½ cup beef broth
¼ cup dry red wine
2 tablespoons crumbled Gorgonzola or other blue cheese
· Place the pork between 2 sheets of heavy-duty plastic wrap, pound to 1-inch thickness using a meat mallet or rolling pin
· Heat oil in a large skillet coated with cooking spray over medium-high heat. Combine garlic, pepper, and salt; rub over both sides of pork. Add pork to pan, and cook 5 minutes on each side or until done. Remove the pork from pan, and keep warm.
· Add broth and wine to skillet, scraping pan to loosen browned bits. Increase heat to high, and cook until reduced to 1/3 cup (about 6 minutes). Spoon sauce over pork; sprinkle with cheese.
Yield 4 servings (serving size: 3 ounces pork, about 1 tablespoon sauce and 1½ teaspoons cheese)