Pork In Qorgonzola
|Olive oil||3 Tablespoon|
|Garlic||3 Clove (15 gm), crushed|
|Boneless pork butt/Boneless pork loin||2 Pound, cut into thin slices, about 1/16 inch thick|
|Rosemary leaves||1 Teaspoon, crushed (Whole)|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Crumbled gorgonzola cheese/Crumbled bleu / roquefort cheese||1⁄2 Cup (8 tbs)|
|Whipping cream/Half-and-half / mock cream||1⁄4 Cup (4 tbs)|
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.