Quick & Easy Summer Entrée Recipes

Pork Tenderloin with Blue Cheese Mushroom Sauce

Serves 4


  • 1 1/2 pounds pork tenderloin
  • Sea salt and cracked pepper to taste
  • 2 teaspoons fresh rosemary leaves, chopped
  • 4 tablespoons butter, divided
  • 1/4 cup shallots, minced
  • 2 cups mushrooms*, sliced
  • 1 1/4 cups Wisconsin blue cheese, crumbled, divided
  • Pinch cayenne pepper

Cooking Instructions

Generously season tenderloin with salt, pepper and rosemary. Grill the tenderloin over direct medium heat**, with the grill lid closed, about 15-20 minutes, turning every 5 minutes, until meat reaches an internal temperature of 150°F-155°F.

Meanwhile, melt 2 tablespoons butter in skillet over medium heat. Add shallots and mushrooms and sauté until tender, adding additional butter as needed. Add 1 cup blue cheese and remaining butter; stir until smooth and slightly thickened. Add cayenne pepper, to taste.

Remove tenderloin from grill and let rest 5 minutes, then slice. Pour sauce over slices and sprinkle with remaining blue cheese.

*Any variety of mushrooms or a mixture can be used (oyster, shitake, baby portabella, crimini, etc.).

**To roast the tenderloin, heat oven to 425°F. Place tenderloin on roasting pan in oven and roast 12-15 minutes, until meat reaches an internal temperature of 150°F-155°F. Remove from oven and let rest 5 minutes before slicing.