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Pork In Qorgonzola

Budget.Gourmet's picture
  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)
  Salt To Taste
  Pepper To Taste

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: 
Main Dish
Preparation Time: 
30 Minutes
Cook Time: 
30 Minutes
Ready In: 
60 Minutes

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Average: 4.2 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 774 Calories from Fat 576

% Daily Value*

Total Fat 64 g98.9%

Saturated Fat 26.2 g131%

Trans Fat 0 g

Cholesterol 182.8 mg60.9%

Sodium 1109.9 mg46.2%

Total Carbohydrates 3 g1%

Dietary Fiber 0.26 g1.1%

Sugars 1.2 g

Protein 42 g83.2%

Vitamin A 6% Vitamin C 2.4%

Calcium 15.4% Iron 1.6%

*Based on a 2000 Calorie diet

Pork In Qorgonzola Recipe