days ago did not put a plate of meat. Ami pork tenderloin I like. Pets a variety of preparations and always gets tender. Tends to please everyone always has a stable price and just goes to waste. This recipe with a rich Gorgonzola cheese sauce, for me, one of the best blue cheese, is very simple but it allows for any occasion, for everyday or when we have guests. Even if it comes in cubes can be transformed into a delicious cover or skewer. I wish you like it.
Ingredients for 6 people
18 medallions of pork tenderloin very clean
100 gr.
butter 1 dl.
double cream 1 dl.
1 dl milk. beef broth or chicken
100 grs.
Gongorzola cheese ½ dl.
whiskey 25 grams.
flour Chopped nuts
olive oil Salt and pepper
Preparation: In a saucepan melt the butter (you can substitute the same amount of mild olive oil) and cook the flour a few moments. Then add the beef broth or chicken slowly and whiskey. Let reduce for a while and add the Gorgonzola cheese. Stir well to go and add melted milk and cream. Szonar point with salt and pepper and once made the sauce over low heat to maintain. Season the medallions of beef tenderloin with salt and pepper on both sides and mark in a skillet over high heat with a little olive oil to seal the pores. Once marked the medallions to the sauce and let boil to give an end to that. Serve hot splash at the end with chopped nuts and accompanied by a garnish to taste.
I've put a small tartlets filled with sautéed mushrooms.
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