Apricot-Gorgonzola Pork Tenderloin

I love the smell of roasting pork in the fall. Stuffing a pork tenderloin with creamy Gorgonzola cheese and roasting it in white wine and apricot nectar couldn't be easier. Whether it's a Monday night dinner or Wolfgang Puck is stopping over, this recipe works.


2 pork tenderloins
¼ lb. Gorgonzola cheese
1 cup apricot nectar
½ cup white wine


Preheat oven to 400 degrees. Place pork in roasting pan. Cut a slit in each tenderloin lengthwise to form a pocket. Stuff each pocket with Gorgonzola cheese. Pour apricot nectar and white wine over pork. Season with salt and pepper. Roast uncovered 35 minutes or until pork is barely pink. Remove from oven and allow to rest 10 minutes before slicing into 1” rounds. Arrange on plate and pour sauce over. Serves 6.
Notes: Brown rice or mashed potatoes make a nice side dish and there is usually enough sauce from the pork to pour over it.