Recipe by Auntie Anne & Uncle Mark
In our family, if a dish is unbelievable we call it a "plate licker". This is definitely my daughters' Julia & Jill’s absolute favorite plate licker.
Top Review by woodland hues
Woohoo! Delightful flavours and richness, and just as good for leftovers later on in the week. Used a Danish blue as our store doesn't have Stilton in yet, but would prefer to use Stilton next time. For me Stilton is the ONLY blue cheese worth consuming, but I thought the other would be acceptable all melted down in a gravy, and it was, for sure, BUT I'm spoiled when it comes to blue cheeses. A wonderful dish that makes an ordinary meal into an extraordinary experience.
- 1 tablespoon salad oil
- 2 -3 pork tenderloin (about 1 1/2 lbs)
- 1 cup tawny port
- 1⁄2 cup chicken broth
- 1⁄2 cup whipping cream
- 4 ounces Stilton cheese, crumbled
- 1 jalapeno pepper, seeded and diced
Directions See How It's Made
- Preheat a 3 or 5-quart sauté pan over medium-high heat until rim of pan is hot. Add oil and wait another minute. Add pork and cook, turning as needed, until browned on all sides (about 4 minutes).
- Transfer meat to a 9 x 13 inch baking pan and bake in a 400 F oven until a meat thermometer inserted in thickest part of tenderloin registers 160 (about 15 minutes).
- Meanwhile, discard fat from sauté pan and add port and broth. Bring to a boil over high heat; then boil, uncovered, until reduce to about 3/4 cup (about 3 minutes). Stir in cream and continue to boil, stirring, until sauce is covered with large, shiny bubbles (about 5 more minutes). Add cheese and stir until melted; stir in chiles. Remove from heat.
- To serve, thinly slice meat across the grain. Fan out slices on individual plates and spoon sauce over them.