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Blue Cheese Pork with Apple and Mustard Sauce

If you like blue cheese, you will LOVE this recipe! The pork tenderloin is pan roasted with dried sage, then given a quick turn under the broiler. The delicious sauce, balanced by the sweetness of applesauce and the acidity of wholegrain mustard, is then quickly made in the same skillet. Uncomplicated though it is, this is definitely a dinner party worthy recipe!

Blue Cheese Pork with Apple and Mustard Sauce

1 pork tenderloin, cut into two pieces, seasoned with salt and pepper
2 tbs. butter
1 tbs. olive oil
2 tsp. dried sage
4 oz. blue cheese, such as Stilton or Blue Vinny  (1/2 cup, packed)
2/3 cup heavy cream
2 tbs. applesauce
2 tsp. wholegrain mustard

Melt the butter and olive oil over a medium heat in a heavy-based skillet with a lid. Stir in the sage then add the pork and brown all over. Put the lid on and reduce the heat to the lowest setting. Cook gently for 20-30 minutes, turning once.

When the pork is done, top it with the blue cheese and place under the broiler for 2-3 minters, until the cheese is just melted. Take the meat out of the pan and cover with foil to keep warm while you make the sauce.

Put the meat juices over a high heat and bring to a boil. Reduce to a simmer and stir in the cream, applesauce and mustard. Cook until thickened slightly. Slice the pork and serve with the sauce spooned over.

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