Pork tenderloin in Blue Cheese Sauce

Not the prettiest of meals, but I assure you you're in for a taste sensation!


Pork tenderloin in  Blue Cheese Sauce
400 g pork tenderloin
1 yellow onion, diced
1 tbsp butter
100 ml marsala wine
150 g blue cheese (I prefer St Agur)
100 ml cream
100-200 ml milk
black pepper

Cut the pork into small dice, and fry along with the onion in butter until mostly cooked through. Pour on the marsala and cook on fairly high heat until it's mostly absorbed. Lower the heat and add the cheese. Let it melt, then add cream and 100 ml of milk and stir together. Let it cook on medium-low heat for a few minutes, and then season with black pepper. Add more milk if you want it to be thinner. Check to see if you need any salt - the sauce will be pretty salty without it.

Serve with plenty of veggies - we had steamed broccoli, green beans, wax beans and tomatoes - and rice to soak up the delicious sauce.