Monday, December 3, 2012

Pork with a Brie & Blue Cheese Sauce

Happy Nom Nom Monday!  Today's recipe is a delicious Pork Tenderloin with a Brie & Blue Cheese Sauce, and a new potato & carrot side.

For the Pork & Cheese Sauce:
-1 lbs of thinly sliced pork tenderloin
- 1 tablespoon of butter
- 3 tablespoons dry white wine
- 3/4 cup heavy whipping cream
- 1 tablespoon of chopped fresh parsley
- 4 oz of brie and blue cheese
- 1 1/2 teaspoons of honey mustard
- ground black pepper
For the Potatoes & Carrots:
- 1 tablespoon of olive oil
- 3 cloves of garlic
- 3 carrots
- 2 cups of new potatoes
- 2 tablespoons of fresh parsley
- seasoned salt and ground black pepper

Sprinkle ground black pepper on the pork tenderloins.  Melt the butter in a frying pan on medium-high heat.  Once the butter has melted, and started to brown place the meat in the pan.  Cook for about five minutes, or when the meat is just barely cooked, turning only once.  Transfer to a warm plate, and keep covered.  Then add the white wine to the frying pan, and bring to a boil.  Add the heavy whipping cream, and parsley, mixing together while bring back to a boil.  Then add the cheese and honey mustard.  Cook together until everything has melted together, also add any juices that have run off of the meat.  Once everything is throughly combined, plate the meat, and cover with the cheese sauce.  

To cook the potatoes and carrots, start by washing them off, and removing the skin from the carrots.  Cut the potatoes into quarters, and then slice the carrots about a quarter inch thick or less.  Also mince the garlic cloves, and warm the olive oil in a frying pan.    

Then add the minced garlic, and potatoes.

Add the carrots, and season with seasoned salt, and ground black pepper. 

Now chop up the fresh parsley, and add that to the mixture. Stir, cover, and let cook until the potatoes and carrots are cooked through, about 8 to 10 minutes.  

Serve and enjoy!  I love a good cheese sauce, and this one is fantastic.  My husband has become an expert at whipping this up, and it's now a new favorite of ours.  I could eat this everyday.  Though I guess that wouldn't be too healthy. 

Happy Nom Nom Monday, and happy DIYing, chris!