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

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)