from Cooking Light
At first, you may think this recipe isn't easy. Trust me--it is.
1 (1 lb) pork tenderloin, trimeed and cut crosswise into 4 pieces
1 tsp vegetable oil
2 tsp bottled minced garlic (or fresh if you're all fancy and a show-off)
1/2 tsp black pepper
1/4 tsp salt
1 cup beef broth (in a pinch, I've been known to just use some bouillon dissolved in water)
1/2 cup dry red wine (TIP: I buy 2 buck chuck from Trader Joe's to use when cooking. You can freeze leftovers and defrost for later use.)
2 Tbsp crumbled Gorgonzola or other blue cheese
Place the pork between 2 sheets of heavy-duty plastic wrap. Pound the crap out of it until it's about 1 inch thick. The shape doesn't matter as much as the thickness. You want it to cook evenly, so it all needs to be the same thickness.
Heat oil in a large skillet (this one is also good in the cast iron skillet) coated with cooking spray over medium-high heat.
Combine garlic, pepper, and salt. Rub all over pork. Add pork to pan and cook 5 minutes on each side or until done. Remove pork from pan and keep warm (put foil over it).
Add broth and wine to skillet, scraping pan to loosen browned bits. Increase heat to hight and cook until reduced to about 1/2 cup (between 6-10 minutes). Spoon sauce over pork (and mashed potatoes, if you have them, or rice, or onto bread--the sauce is damned good). Sprinkle with cheese.
See, that wasn't so difficult. It just messes with your head because of the fancy sounding ingredients.