I have a bit of an affinity for the combination of blue cheese and mustard, and no it is not pregnancy induced- it has been a favorite for years! It is a wonderful combination to use for a sauce with beef, pork or chicken. Last year, I shared a recipe for Ribeye Steaks with a Garlic Blue Cheese Mustard Sauce and recently I made this recipe highlighting a delicious pork tenderloin. My favorite way to cook pork tenderloin is to quickly sear it and then finish in the oven. I find that it always comes out flavorful and juicy. This recipe is delicious and looks very impressive, but is actually very very easy to put together for your family or friends. I have doubled it before to feed more people and it works out great.
It is freezing in Green Bay! I am honestly not complaining. The cold bug I was fighting with a nagging month long cough is almost gone thanks to the snap killing off lots of the ick that was going around. The semi-cold damp weather we had from November to now was no one’s friend….. Plus being pregnant you tend to have a bit of a stuffy nose anyways and little colds love to find me these days…. I have been loading up on elderberry syrup made by a friend to give my immune system a little extra help these days! I adore elderberry syrup and was drinking it with a little fresh pineapple to get some relief and thankfully it paid off. One of Kellen’s favorite drinks is a few tablespoons of elderberry and fresh pineapple juice- anything to keep my little buddy healthy during cold and flu season!
Tonight we are making some fish chowder and relaxing at home. We have a busy weekend coming up and are enjoy sneaking in a few extra episodes of West Wing since we finished Making a Murderer last week. The Martian is also out to view at home and that is high on our list of movies to watch! I also wanted to see Everest, but missed it in the theater and have been watching to see if it pops up on our OnDemand box.
1 pork tenderloin (1- 1 1/2 lbs)
1/4 cup chicken broth
1/2 cup dry white wine
2/3 cup heavy cream
1/2 cup crumbled blue cheese
3 tablespoons Whole Grain mustard
Salt, to taste
Season pork tenderloin with salt and pepper.
Heat 1 Tbl olive oil over medium-high heat in an oven safe skillet. Brown pork tenderloin on all sides.
Place the skillet in the oven and cook for 20-25 minutes at 350 degrees or until the pork registers 155-160 degrees. Remove from the oven, tent with foil to keep warm, and rest for while you prepare the sauce (about 10 min).
In the same pan used to roast the pork, deglaze with chicken broth and wine over medium heat. Add the cream and whisk in the mustard. Allow the sauce to thicken slightly and add the blue cheese. Whisk as the sauce continues to thicken for about 5 more minutes. Season with salt and pepper.
Slice pork tenderloin and spoon sauce over the top. Serve immediately.