2 One lb. Pork tenderloins
Salt and pepper
1/3 cup Dijon mustard
1/4 cup olive oil
1 tbs dried thyme
1 tbs butter
1 tbs flour
1 cup whipping cream
1/4 cup low sodium chicken broth
1/4 cup dry white wine
1 cup (4 oz.) crumbled gorgonzola
Preheat oven to 425.
Season pork with salt and pepper. Sear the pork in a frying pan until brown on all sides, about 10 minutes.
Mix mustard, oil and thyme in a bowl. Brush mustard mixture all over each tenderloin and place on a greased baking sheet. Bake in the oven for 30 minutes or until center if pork reaches 150 degrees.
Remove pork from oven and let rest for 10 minutes. While pork rests make the sauce.
In a small sauce pan melt the butter on medium heat. Add flour and whisk for a few minutes to make a roux. Add a cup of whipping cream and stir until beginning to thicken. Add broth and wine, stir for a few more minutes. Once thick add the gorgonzola and stir until melted. The sauce should be velvety and delicious.
Cut the pork into medallions and drizzle sauce over the pork.