Pan-Seared Pork Tenderloin With Gorgonzola Sauce

• 1 lb pork tenderloin, trimmed
• salt and black pepper, to taste
• 1 tablespoon olive oil
• 1 tablespoon unsalted butter
• 1/4 cup finely chopped shallot
• 2 garlic cloves, minced
• 1/2 cup beef broth
• 2 tablespoons balsamic vinegar
• 1/4 cup crumbled gorgonzola

1. Slice pork into 1/2-inch round medallions; pound each slice to 1/4-inch thickness with a meat pounder or rolling pin. Season pork with salt and pepper on both sides.
2. Heat oil in a large skillet over medium-high. Add pork and cook until no longer pink, turning once, about 8 minutes total. Remove from skillet; arrange on serving platter and set aside.
3. Add butter to skillet; melt over medium heat. Add shallots and garlic cook until softened, about 3 minutes, stirring occasionally. Add broth and vinegar to skillet; bring to a boil over high heat. Cook, stirring, until mixture has thickened slightly, about 2 minutes. Add cheese and whisk to mix; cook 2 minutes.
4. Pour sauce over pork and serve immediately.

pork tenderloin, salt, olive oil, unsalted butter, shallot, garlic, beef broth, balsamic vinegar, gorgonzola

Taken from www.food.com/recipe/pan-seared-pork-tenderloin-with-gorgonzola-sauce-492399 (may not work)