Pork Tenderloin with Blue Cheese & Mushroom Sauce

For Pork:
2 lb pork tenderloin
2 garlic cloves, minced
1/2 teaspoon rosemary
1/4 cup dry white wine
2 tablespoons olive oil
Freshly ground black pepper

For Sauce:
1 tablespoon butter
2 garlic cloves, minced
1 can evaporated milk
1/4 cup dry white wine
1/4 cup chicken stock
6 ounces crumbled Stilton cheese
8 ounces sliced baby bella mushrooms
Freshly ground black pepper

Place pork in gallon size Ziploc freezer bag. Pour in 1/4 cup white wine. Sprinkle garlic cloves and rosemary over pork and grind black pepper over everything. Add olive oil. Close bag and turn over a few times so that pork is evenly covered with marinade. Let marinate in refrigerator at least 2 hours.

Take pork out of refrigerator. Turn oven to 425. When temperature is reached, place pork in 13 by 9 inch baking dish and place in center of oven. Cook 10 minutes, fat-side down. Remove pork from oven. Turn oven down to 300. Roast fat-side up about 1 hour, or until internal temperature reads 170. (For moister pork, it IS safe to roast lower, as long as it is above 145, but I like to make sure mine is done!) Remove from oven and let sit 10 minutes before carving.

While pork is cooking, melt butter in medium sauce pot over medium-high heat, medium heat if your butter is melting too quickly/browning. Add garlic and mushrooms and saute about 10 minutes, or until mushrooms are soft and liquid has mostly evaporated. Remove mushrooms from pot and set aside in a bowl. Add white wine and chicken stock and bring to boil. Turn down to simmer and add evaporated milk and cheese, whisking to make sauce uniform. Cook sauce about 10-15 minutes, until it has thickened a little. Add in mushrooms. Taste, and add black pepper as desired.

Slice pork into 1/2 inch thick rounds. Serve 3 rounds on a place and pour mushroom blue cheese sauce over pork.

REALLY good with a dry red wine, such as a Spanish Crianza!