3 pork tenderloins (about 3 lbs in total)
salt and pepper to taste
vegetable oil for the frying pan
1/2 cup dry white wine
3/4 cup heavy cream or whipping cream
1/4 lb Gorgonzola cheese, at room temperature
1/2 cup unsalted butter, at room temperature
freshly ground black pepper
1 tbsp minced fresh chives
3/4 tsp minced fresh thyme
Preheat the oven to 350 F. Season the pork liberally with salt and pepper after removing the silverskin.
Merely wipe a heavy cast iron frying an with vegetable oil and heat over high heat. Add the pork and brown on all sides. remove from the pan to a baking sheet and bake for 10 to 15 mins until cooked through but still a bit pink.
In a small saucepan, reduce the wine over a moderate heat to 1 tbsp. Add the cream and reduce by half.
Remove from the heat and whisk in the gorgonzola, fresh thyme and butter into the sauce, whisking constantly until incorporated. Season to taste and add the chives.
Slice the tenderloin into 1/2 inch slices and place on heated plates. Surround with the sauce and serve immediately