1 1/2-lbs.pork tenderloin in 1 piece
Sea salt, cracked pepper to taste
2 tsp. fresh rosemary leaves, chopped
4 Tbsp. butter, divided
1/4 c. shallots, minced
2 c. mushrooms*, sliced
1 1/4 c. Wisconsin Blue cheese, crumbled, divided
Pinch cayenne pepper
Prepare a gas or charcoal grill. Generously season tenderloin with salt, pepper and rosemary. Grill tenderloin over direct medium heat**, with the grill lid closed, about 15 to 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 if 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 tenderloin, preheat oven to 425° F. Place tenderloin on roasting pan in oven and roast 12 to 15 minutes, until meat reaches an internal temperature of 150° F-155° F. Remove from oven and let rest 5 minutes before slicing.

Makes 4 servings.

Recipes and images courtesy of © 2013 Wisconsin Milk Marketing Board, Inc.