Pork tenderloin with Gorgonzola & Brandy

Pork tenderloin with Gorgonzola & Brandy

This is something for strong taste Lovers! Deliciously soft meat with very sharp and creamy cheese sauce. It will tickle your taste buds! 😀

My boyfriend’s father prepare a similar dish with Gorgonzola cheese. We loved it so much that we had to do it ourselves! This time on our market the Gorgonzola cheese was already all gone but they had a wonderful french blue cheese called  Bleu de chèvre. As it is also a very sharp and salty cheese, we thought it could be great for our dish. And we weren’t wrong! 🙂


For 1 Pork tenderloin (around 400-500g) you will need:
♥  150g Gorgonzola (Bleu de chèvre cheese is also perfect here)
♥  6 tablespoons of cream (30% of fat)
♥  freshly ground pepper
♥  3 tablespoons of olive oil
♥  3 tablespoons of brandy

Size of my ovenproof dish: 17 x 25cm

1. Wash the meat and remove the tendons (the white membranes).
2. Slice it (against the fiber) into around 3cm medallions.  Using your fingers flatten each meat medallion and put pepper over them.
3.  In a large bowl mix 3 spoons of olive oil and 3 spoons of brandy. Put the meat inside, mix it and leave it on a cold place (eg. in a fringe) for about 1h. During this time cook your peas in a salted water for about 5min.
4. Using a fork crush the cheese with the cream to get a paste (on the picture you see the Bleu de chèvre but Gorgonzola is perfect here too!).
5. After 1h in the marinate, sear the meat on a very hot frying pan.  Do it by portions (if you   put it all meat at once it would cool down your frying pan). 30-45sec on each side is enough. The meat shouldn’t be too much done because it is still going to the oven (bit it shouldn’t be row!).
6. Put the pre-cooked peas over it and pour the cheesy sauce over the meat. Bake in preheated to 220’C oven for 15-20min.
7. It goes really good with rice (HERE is how to easily cook rice)


ENJOY! 🙂 (and please LEAVE A COMMENT if you feel like  :D )

4 thoughts on “Pork tenderloin with Gorgonzola & Brandy”

  • i was wondering if instead of pork i could use filet mignon… i don’t think it would combine with the bleu de chevre sauce. but in case i made it with filets, where should i marinate it in? because i dont think olive oil would fit. aaand which kinds of leaves are these? heheh thank you!! the plates are gorgeous… i bet they’re as tasty as they look good. congratulations, your website is the best!! i love it

    • Hehehe, ok so you would like to do a quite different dish? 🙂 The fillet mignon will be perfect here too. So yes you can replace the porc meat with it. To be honest, for all my meat marinates I use olive oil (exept for my asiatic dishes). Here it is mixed with Brandy and it goes really good with a strong cheese like french Blue de Chevre. But you can also use Italian Gorgonzola!
      Otherwise, if you are just looking for a good meat sauce I can also recomend you a pepper sauce or a mushroom and white wine sauce.

  • Yes, i made it with the filet mignon!! Except i marinated in red wine instead of olive oil… but my boyfriend and i really loved your recipe! thanksss

    • Super 🙂 Glad it worked out for you! Next time I will also try the red wine marinade! Best to you both 🙂

Leave a Reply

Your email address will not be published. Required fields are marked *