Gorgonzola Topped Pork Tenderloin

This was a surprise find. It is delicious with polenta, mashed potatoes or roasted potatoes.

1 (1lb) pork tenderloin, trimmed and cut crosswise into 4 pieces
1 tsp. vegetable oil
Cooking spray
2 tsp. minced garlic
1/2 tsp. black pepper
1/4 tsp. salt
1/2 C. beef broth
1/4 C. dry red wine
2 tbsp. crumbled Gorgonzola or other bleu cheese

Place the pork between 2 sheets of heavy duty plastic wrap; pound to a 1 inch thickness using a meat mallet or rolling pin.

Heat oil in a large skillet coated with cooking spray over medium high heat. Combine garlic, pepper and salt, rub over both sides of pork. Add pork to pan and cook 5 minutes on each side or until done. Remove the pork from pan and keep warm.

Add broth and wine to skillet scraping the pan to loosen browned bits. Increase heat to high and cook until reduced to 1/3 C. (about 6 minutes). Spoon sauce over pork; sprinkle with cheese.

Makes 4 servings.