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Pork In Gorgonzola Recipe
|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)|
Serving size: Complete recipe
Calories 3027 Calories from Fat 2249
% Daily Value*
Total Fat 248 g381.8%
Saturated Fat 100.8 g503.8%
Trans Fat 0 g
Cholesterol 714.3 mg
Sodium 4149.4 mg172.9%
Total Carbohydrates 13 g4.2%
Dietary Fiber 1.1 g4.2%
Sugars 4.6 g
Protein 162 g324.8%
Vitamin A 20.1% Vitamin C 9.6%
Calcium 51.6% Iron 6.5%
*Based on a 2000 Calorie diet
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.