I have always enjoyed incorporating different varieties of cheese into my cooking. Like the saying goes ‘cheese makes it better’. One of the few kinds both Brion and I are not fond of though, is Blue Cheese. Never being able to get past that real strong smell and flavor, it came as a surprise to me when I tasted Gorgonzola and loved it.
It all came about some years ago, Brion and I had the pleasure of eating lunch at Gayles Bakery & Rosticceria in the little seaside town of Capitola, about 64 km (40 miles) north of the Monterey Peninsula in California. It was there I tasted gorgonzola and it was just incredible!
We had arrived at Gayle’s right around noon. The place was bustling with business. It had a massive rotisserie and deli case packed with roasted chicken, slow barbecued ribs, hot entrees, salads and sandwiches. In the bakery cases were desserts that could give any French bakery some pretty stiff competition. I stood there trying to make a lunch choice and decided on a very ordinary looking Spinach-Gorgonzola Pasta. Wow! It was so good; I wouldn’t dream of ordering anything else on future visits. My love affair with Gorgonzola still continues.
Imported from Italy, this sweet or ‘dolce’ Gorgonzola has the characteristically creamy texture and nutty aroma Gorgonzola is known for yet a milder taste due to a shorter aging period. A great option for those who normally shy away from blue cheese.
Brion has come to enjoy it as much as I do, so it comes up often in our meals.
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- 454 gm pork tenderloin, silverskin removed
- 2 Tbsp olive oil
- 2 Tbsp Montreal steak spice
- 1 Tbsp butter,
- 1 Tbsp flour
- 1 cup milk
- 112 gm Gorgonzola cheese, crumbled
- green onion, sliced for garnish
Ingredients
Tenderloin
Gorgonzola Sauce
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- Preheat oven to 400 F.
- Slice tenderloin horizontally into 1-inch slices but leave the bottom STILL INTACT. Thread onto a skewer, pulling the pieces open slightly. Brush with oil & sprinkle with seasoning.
- Place skewer OVER a roasting pan with only the ends of the skewer resting on the pan. Roast ONLY until meat is cooked through, about 30 minutes or when thermometer reads around 150 F. Remove from skewer & slice through. Prepare sauce while meat is roasting.
- In a small saucepan, melt butter then whisk in flour. Cook for 1 minute, stirring occasionally, then began adding milk gradually while whisking constantly. Continue cooking until the sauce begins to thicken. Remove from heat.
- Allow the sauce to cool slightly before adding gorgonzola. Stir until the cheese is incorporated & add salt to taste if preferred.
- Pour sauce on serving dish & place tenderloin medallions on top. Garnish with green onion.