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Pork with gorgonzola sauce from The Bon Appétit Fast Easy Fresh Cookbook by Barbara Fairchild and Bon Appétit Magazine Editors

  • Gorgonzola cheese
  • heavy cream
  • thyme
  • pork tenderloin

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Notes about this recipe

  • consortiumlibrary on April 01, 2017

    As written, this is a fancy version of heart attack on a plate: way too heavy and fatty. The sauce was crazy addictive as modified, but still not really right with pork (tho maybe good with grilled steak? Or gnocchi? Or beets? Or buffalo chicken wings? Or all of the above?). To balance the cheesy richness, I used half & half instead of heavy cream (and next time will use milk). Also added shallot, garlic, white wine, and a little champagne vinegar at the very end to balance all the dairy.

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