Dijon Pork (with or without Gorgonzola sauce)

DIJON PORK WITH GORGONZOLA SAUCE

This is a good - and very easy - recipe, particularly the pork (the sauce is only OK and IMHO not worth the calories).

But the pork is fantastic and works well with the Weight Watchers CORE plan.

Pork
1/4 cup Dijon mustard
1 tablespoon olive oil
1 tablespoon dried thyme
2 3/4-pound pork tenderloins

Gorgonzola sauce
1 tablespoon butter
1 tablespoon all purpose flour
1 cup whipping cream
1/4 cup dry white wine
1/4 cup canned low-salt chicken broth
1 cup crumbled Gorgonzola cheese (about 4 ounces)

For pork: Oil large rimmed baking sheet. Whisk Dijon mustard, olive
oil and thyme in small bowl to blend. Sprinkle pork tenderloins with
salt and pepper. Heat heavy large nonstick skillet over high heat. Add
pork and sear until brown all over, turning occasionally, about 10
minutes. Transfer seared pork to prepared baking sheet. Spread Dijon
mustard mixture over all sides of pork. (Can be prepared up to 2 hours
ahead. Refrigerate pork uncovered.)

Preheat oven to 425°F. Roast pork until thermometer inserted into
thickest part of meat registers 150°F, about 30 minutes. Remove from
oven and let stand 5 minutes.

Meanwhile, prepare sauce: Melt 1 tablespoon butter in heavy small
saucepan over medium heat. Add 1 tablespoon flour and whisk 1 minute.

Gradually whisk in whipping cream, white wine and chicken broth. Boil
until mixture is thick enough to coat spoon, whisking frequently,
about 1 minute. Add crumbled Gorgonzola and whisk until cheese is
melted and smooth and sauce is reduced to desired consistency, about 5
minutes.

Slice pork and transfer to plates. Ladle some sauce over pork. Serve,
passing additional sauce separately.

Bon Appétit
January 2001