Pork tenderloin with gorgonzola and mushroom sauce

Tip: tap a step to mark it as done.

1. Crush the garlic, add the remaining marinade ingredients, and mix thoroughly.
2. Coat the meat with the marinade and sear the slices on both sides in lard. Remove the seared meat from the skillet, then sauté the mushrooms in the same fat until their moisture evaporates.
3. Pour the cream and wine into a second skillet, add the chopped garlic and cheese, and stir until the cheese melts. Stir in the sautéed mushrooms, add the slices of meat, and simmer until the sauce thickens. Season with salt and pepper.

Tip: Crumble the gorgonzola into small pieces and melt it into the cream over low heat to keep the sauce smooth. Blue cheese is salty, so you may not need any additional salt when seasoning.

This recipe was translated from the Slovak original: Bravčová panenka v gorgonzolovej omáčke s hubami