Seared Pork Tenderloins With Blue Cheese Sauce
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Preheat oven to 300 degrees F.
Dry tenderloins with paper towels and sprinkle generously with salt and pepper.
In a saute pan large enough to hold both tenderloins, heat 2 tablespoons oil over medium-high heat until hot but not smoking.
Add tenderloins, and brown well on both sides, about 10 minutes total.
Transfer meat to a small roasting pan, and place in the preheated oven.
Roast to an internal temperature of 150 degrees F., about 15-20 minutes.
Remove from pan and cover loosely with foil, allowing to rest 10 minutes before slicing
For the sauce, return the saute pan to medium-high and add the remaining tablespoons of oil and heat until hot but not smoking.
Add onion and saute 7-9 minutes, stirring occasionally until transparent.
Add wine and chicken stock, stirring for several minutes.
Remove sauce from heat and skim any film off surface, then stir in blue cheese, parsley, salt and pepper; set aside, covering to keep warm.
Slice pork at an angle about 1 inch thick and drizzle generously with sauce
Serving Size: six servings of 4 oz each
Number of Servings: 6
Recipe submitted by SparkPeople user NAPLESNANCY.
2 (10 -12 ounce) pork tenderloins 3 tablespoons olive oil kosher salt, to taste fresh ground black pepper, to taste For the sauce1/2 red onion, finely diced 1/2 cup madeira wine or 1/2 cup red wine 1 cup chicken stock 1/4 cup blue cheese, crumbled
Preheat oven to 300 degrees F.
Dry tenderloins with paper towels and sprinkle generously with salt and pepper.
In a saute pan large enough to hold both tenderloins, heat 2 tablespoons oil over medium-high heat until hot but not smoking.
Add tenderloins, and brown well on both sides, about 10 minutes total.
Transfer meat to a small roasting pan, and place in the preheated oven.
Roast to an internal temperature of 150 degrees F., about 15-20 minutes.
Remove from pan and cover loosely with foil, allowing to rest 10 minutes before slicing
For the sauce, return the saute pan to medium-high and add the remaining tablespoons of oil and heat until hot but not smoking.
Add onion and saute 7-9 minutes, stirring occasionally until transparent.
Add wine and chicken stock, stirring for several minutes.
Remove sauce from heat and skim any film off surface, then stir in blue cheese, parsley, salt and pepper; set aside, covering to keep warm.
Slice pork at an angle about 1 inch thick and drizzle generously with sauce
Serving Size: six servings of 4 oz each
Number of Servings: 6
Recipe submitted by SparkPeople user NAPLESNANCY.
Nutritional Info Amount Per Serving
- Calories: 277.1
- Total Fat: 14.9 g
- Cholesterol: 61.7 mg
- Sodium: 262.1 mg
- Total Carbs: 3.3 g
- Dietary Fiber: 0.6 g
- Protein: 28.9 g
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