Pork with Gorgonzola Sauce
Indulge in the creamy decadence of Pork with Gorgonzola Sauce, a gourmet dish that's surprisingly easy to prepare. Tender, pan-seared pork medallions are bathed in a luxurious sauce made with tangy Gorgonzola cheese, velvety heavy cream, and a splash of white wine for depth. Aromatic shallots and garlic enhance the flavor profile, while a sprinkle of fresh parsley adds a vibrant finishing touch. Ready in just 40 minutes, this savory masterpiece is perfect for an elegant dinner party or a cozy family meal. Serve it alongside creamy mashed potatoes or roasted vegetables for a restaurant-quality experience right at home. Keywords: pork medallions, Gorgonzola sauce, creamy pork recipe, easy gourmet dinner, dinner party recipes.
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Recipe Information
Ingredients
- 500 grams pork tenderloin
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 small shallots, finely chopped
- 2 cloves garlic, minced
- 120 milliliters white wine
- 150 milliliters heavy cream
- 100 grams Gorgonzola cheese, crumbled
- 1 tablespoon fresh parsley, chopped
Instructions
Trim the pork tenderloin of any silver skin or excess fat and cut it into 2.5 cm (1-inch) thick medallions.
Season the pork medallions evenly with salt and black pepper on both sides.
Heat a large skillet over medium-high heat and add olive oil. Once hot, sear the pork medallions for 3 minutes on each side until golden brown. Remove the medallions from the skillet and set aside.
Reduce the heat to medium and add butter to the skillet. Allow it to melt, then add the chopped shallots. Cook for 2-3 minutes until softened.
Add the minced garlic to the skillet and cook for another 30 seconds, stirring frequently to avoid burning.
Pour the white wine into the skillet to deglaze, scraping up any browned bits from the bottom. Allow the wine to reduce by half, which will take about 3-4 minutes.
Stir in the heavy cream and bring the mixture to a gentle simmer.
Add the crumbled Gorgonzola cheese to the skillet and stir until the cheese has melted and the sauce is smooth. This should take 2-3 minutes.
Return the pork medallions to the skillet, nestling them into the sauce. Reduce the heat to low and simmer gently for 6-8 minutes, or until the pork is cooked through (internal temperature should reach 63°C or 145°F).
Sprinkle the chopped parsley over the dish and serve immediately. Pair with mashed potatoes, roasted vegetables, or a light green salad for a complete meal.
Nutrition Facts
Calories |
529 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.5 g | 47% | |
| Saturated Fat | 18.1 g | 91% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 160 mg | 53% | |
| Sodium | 1261 mg | 55% | |
| Total Carbohydrate | 4.7 g | 2% | |
| Dietary Fiber | 0.7 g | 3% | |
| Total Sugars | 1.2 g | ||
| Protein | 36.7 g | 73% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 162 mg | 12% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 684 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
