Gorgonzola Topped Pork Tenderloin



1 (1-pound) pork tenderloin, trimmed and cut crosswise into 4 pieces

1 teaspoon vegetable oil

Cooking spray

2 teaspoons bottled minced garlic

teaspoon black pepper

teaspoon salt

cup beef broth

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 1 teaspoons cheese)