Gorgonzola Shallot Mushroom Lime Sauce

This is the sauce that we used for the Chipotle Lime Pork Tenderloin. It was originally intended for steak - and some may find it too strong for pork - but we felt that it was a perfect counterpoint for the strong chipotle flavor of the pork. This is another Food Network recipe, from Everyday Italian. I changed a couple of things from the original due to pantry restrictions. And Jenni says it tastes better the 2nd day.

Gorgonzola Shallot Mushroom Lime Sauce

olive oil
1 shallot sliced thinly
8oz. cremeni mushrooms (sliced)
1 cup white wine
2 tblspn reserved pork/bacon juices (from prior recipe)
5oz. Gorgonzola cheese
splash of milk
1 tbsp Dijon mustard
1 tbsp fresh chopped thyme
juice of 1 lime
salt
pepper

Sautee the shallots in a little olive oil on med. heat until starting to get soft. Add the mushrooms. While they are sauteeing, combine the gorgonzola, milk and mustard in a small food processor. Blend until smooth. You can add more milk if needed to smooth out the cheese. Add the white wine & reserved pork juices to the pan and simmer until almost all reduced. Then, add the cheese mixture to the pan and gentley heat thru. Add thyme and lime juice right at the end. Stir. Salt and pepper to taste.Spoon over pork and asparagus.