Ingredients:

• 2  1.5 lb pork tenderloins, rinsed and trimmed and patted dry
• ¼ cup Dijon mustard
• 2 teaspoon chopped fresh thyme
• 2 teaspoon chopped fresh rosemary
• 1-2 teaspoons freshly ground black pepper
• 3 bacon slices, rendered until crispy, reserving fat.
• 3 large leeks, cleaned and sliced
• 4 minced garlic cloves
• 1/3 cup brandy
• 1 cup chicken stock
• 1-2 T. Dijon mustard
• ½ cup sour cream
• 2 T. Unsalted butter
• 2 T. AP flour
• 12 oz. heavy cream
• 1/3 cup white wine
• 1/3 cup low sodium chicken broth
• 6 oz crumbled gorgonzola or bleu cheese

Procedure:

Preheat oven to 350 degrees. Mix the Dijon, fresh herbs and pepper together and lather on to the pork.

In a heavy pan, add 3T. bacon fat and pan sear the pork until nicely browned. Place in the oven for about 25-30 minutes.

In the same pan, sauté the leeks in about 3 T. bacon fat for about 6-7 minutes, add the garlic and cook for another 2 minutes. Add the brandy and chicken stock and bring up to a simmer. In a small bowl, combine the Dijon and sour cream and add to the leek mixture. Adjust seasoning. Add the chopped bacon right before serving.

For the Gorgonzola sauce

In a heavy saucepan, add the butter and flour and stir over medium high heat for about 1-2 minutes. Reduce the heat, whisk in the heavy cream, wine and broth. Simmer until the mixture is thick enough to coat a spoon. Add crumbled cheese, stirring constantly and cook for about 5 minutes. Adjust seasoning.

Serves 6-8