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Pork In Gorgonzola

21st.Century.Chef's picture
Ingredients
  Olive oil 3 Tablespoon
  Garlic 3 Clove (15 gm), crushed
  Boneless pork butt/Loin 2 Pound, cut into thin slices (About 1/16 Inch Thick)
  Rosemary 1 Teaspoon, crushed (Whole Leaves)
  Dry white wine 1⁄2 Cup (8 tbs)
  Crumbled gorgonzola/Bleu/roquefort cheese 1⁄2 Cup (8 tbs)
  Whipping cream/Half-and-half/mock cream 1⁄4 Cup (4 tbs)
  Salt To Taste
  Pepper To Taste
Directions

Heat a large frying pan and add the oil and garlic.
Brown the meat slices quickly on both sides, probably about 3 minutes on each side, depending on the heat of the pan.
Do this in two batches on medium-high heat so that you do not overcook the pork.
Remove the pieces to a warm platter.
Add the rosemary to the pan and deglaze the pan with the wine, scraping up the brown goodness with a wooden spoon.
Add the cheese, cream, salt, and pepper.
Bring to a quick simmer and allow the cheese to melt into the wine.
Serve the sauce over the meat.
Baked Polenta would complete a fine meal.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Pork

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