Pork Tenderloin With Stilton & Port

Total Time
Prep 30 mins
Cook 15 mins

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.

Ingredients Nutrition

  • 1 tablespoon salad oil
  • 2 -3 pork tenderloin (about 1 1/2 lbs)
  • 1 cup tawny port
  • 12 cup chicken broth
  • 12 cup whipping cream
  • 4 ounces Stilton cheese, crumbled
  • 1 jalapeno pepper, seeded and diced


  1. 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).
  2. 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).
  3. 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.
  4. To serve, thinly slice meat across the grain. Fan out slices on individual plates and spoon sauce over them.
Most Helpful

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.

woodland hues December 01, 2009

Wonderful!!! I too pulled the meat out at 155 and let it rest. I used FF half and half and Camboza cheese. Sauce would be great on beef or chicken. I used about 3/4 of a jalapeno but I think I could have used it all.

IndyEater November 03, 2009

OMG...this was incredible! We all ADORED it. If I could give it 20 stars, i would. Such an odd combo of ingredients that make the most silky, tangy sauce and the pork was v. tender-I pulled it out at 155 and let it rest. Served with a simple risotto rice side. This is my new go-to company's company and you need to impress dinner. Plate licker, for sure!!!

Liza at Food.com June 15, 2008