Looking for something?

PORK TENDERLOIN WITH A CREAMY BLUE CHEESE SAUCE

Our pork tenderloin with blue cheese sauce is quick and easy to prepare for dinner with the family or for entertaining.TIP: Try Gorgonzola instead of blue cheese.
  • Cook

    mins
  • Difficulty

  • Prep

    mins
  • serves


  • 1 tablespoons Flora Buttery
  • 600 grams pork tenderloins
  • 1 Knorr Vegetable Stock Cube
  • 2 tablespoons mustard preferably Dijon
  • 200 ml Elmlea Single Light
  • 80 grams stilton or other blue cheese of your choice crumbled

NUTRITIONAL INFORMATION

 

Amount per serving

Energy (kcal)

340kcal

Energy (kJ)

1419kJ

Protein (g)

35.9g

Carbohydrate incl. fibre (g)

3.3g

Carbohydrate excl. fibre (g)

3.1g

Sugar (g)

2.5g

Fibre (g)

0.2g

Fat (g)

19.3g

Saturated fat (g)

10.1g

Unsaturated fat (g)

4.4g

Monounsaturated fat (g)

3.5g

Polyunsaturated fat (g)

1.0g

Trans fat (g)

0.2g

Cholesterol (mg)

109mg

Sodium (mg)

823mg

Salt (g)

2.06g

Vitamin A (IU)

155IU

Vitamin C (mg)

0.0mg

Calcium (mg)

114mg

Iron (mg)

1.44mg

Potassium (mg)

611mg

Total

1360kcal

5676kJ

143.5g

13.3g

12.4g

10.0g

1.0g

77.4g

40.2g

17.7g

13.9g

3.8g

0.6g

434mg

3293mg

8.24g

622IU

0.0mg

457mg

5.78mg

2445mg


  • 1 Preheat the oven to 220°C, 200° C fan, Gas mark 7 .
  • 2 Heat the Flora in frying pan. Add pork tenderloin and sear until brown, turning occasionally for about 10 minutes.
  • 3 Place in an oven proof dish. Crumble the Knorr Stock Cube into the mustard and mix together. Spread the mustard mix evenly all over the pork. Roast the pork for about 15 minutes, or until cooked through and then remove from the oven.
  • 4 Meanwhile bring the Elmlea to the boil. Whisk in the crumbled blue cheese, constantly stirring until the sauce is smooth and lump free. Keep warm.
  • 5 Slice the pork and transfer to plates. Spoon the sauce over the pork, serve immediately.