Grilled Pork Tenderloin Steaks with Gorgonzola

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By: Andrew Chase

Lean pork tenderloin benefits from quick, hot cooking, so pounding it into steaks makes good sense. The Gorgonzola cheese melts over the meat for an instant and elegant sauce. For a mild taste, choose sweet (dolce) Gorgonzola.

Ingredients

2 pork tenderloins (each about 12 oz/375 g)

1 tsp (5 mL) minced fresh rosemary or thyme

1 clove garlic, pressed or pounded into paste

1/2 tsp (2 mL) each salt and black pepper

2 tbsp (30 mL) extra-virgin olive oil

4 oz (125 g) Gorgonzola cheese

4 tsp (20 mL) finely chopped chives

Preparation

Remove any silver skin (connective tissue), then halve each tenderloin crosswise; cut each lengthwise, halfway through, and open like book. With mallet or base of heavy pan, lightly pound to even 1/2-inch/1 cm thickness.

Stir together rosemary, garlic, salt, pepper and oil; rub all over tenderloin pieces.

Grill over high heat, turning once, until just pink in centre, about 6 minutes; transfer to warmed serving platter. Cut cheese into 4 equal slices; lay one on each tenderloin piece. Sprinkle with chives.

Makes 4 servings.

Serving(s): 4

Nutritional Information
Per serving: about
Calories	390
Protein	47 g
Fat (total)	21 g
Sat. Fat	9 g
Carbohydrate	1 g
Fibre	Trace
Cholesterol	119 mg
Sodium	843 mg
Calcium	17 % RDI
Iron	16 % RDI
Vitamin A	10 % RDI
Vitamin C	2 % RDI
Folate	10 % RDI

Also in this menu:

6 grilling recipes

Source

Homemakers Magazine: May 2007

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