PORK TENDERLOIN E/CHEESE

Recipe courtesy of Giada De LaurentiisRecipe courtesy Giada De LaurentiisRoasted Pork LoinTotal Time:1 hr 20 minPrep:15 minInactive:15 minCook:50 minYield:4 to 6 servingsLevel:EasyIngredients1/4 cup extra-virgin olive oilOne 1 1/2-pound pork tenderloinKosher salt and freshly ground pepper8 ounces assorted mushrooms, such as cremini and button, quartered2 cloves garlic, minced1 medium onion, diced3 tablespoons all-purpose flourOne 750-ml bottle dry white wine, such as pinot grigio6 ounces fontina cheese, cut into twelve 1 1/2-by-1-inch slices, each about 1/4-inch thick3 tablespoons chopped fresh flat-leaf parsleyDirectionsPosition a rack in the center of the oven and preheat the oven to 400 degrees F.In a large skillet, heat the olive oil over medium-high heat. Sprinkle the pork on all sides with 2 teaspoons salt and 1 teaspoon pepper. Cook the pork, turning occasionally, until browned on all sides, about 8 minutes. Transfer the pork to a 13-by-9-inch glass or ceramic baking dish.Add the mushrooms, garlic, onions, 1/2 teaspoon salt and 1/4 teaspoon pepper to the skillet and cook, stirring frequently, until the onions are soft, about 8 minutes. Stir in the flour and cook for 1 minute. Increase the heat to high. Add the wine and scrape up the browned bits from the bottom of the pan with a wooden spoon. Bring the mixture to a boil and cook for 2 minutes.Pour the wine mixture into the dish with the pork and bake until a meat thermometer inserted into the thickest part of the pork registers 165 degrees F, 25 to 30 minutes. Transfer the pork to a cutting board and let rest for 15 minutes.Pour the pan juices into a medium saucepan. Stir in the parsley and keep warm over low heat. Season with salt and pepper.Cut the pork into twelve 1/2-inch-thick slices. Arrange in a single layer in the baking dish and place a piece of cheese on each slice. Bake until the cheese is melted, 3 to 4 minutes. Spoon the wine sauce over the top of the pork and serve.© 2014 Television Food Network, G.P. All Rights Reserved.Read more at: http://www.foodnetwork.com/recipes/giada-de-laurentiis/roasted-pork-loin-recipe.print.html?oc=linkback