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    You are in: Home / Recipes / Pork Tenderloin With Stilton & Port Recipe
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    Pork Tenderloin With Stilton & Port

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    30 mins

    15 mins

    Auntie Anne & Uncle Mark's Note:

    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.

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    Units: US | Metric

    • 14.79 ml salad oil
    • 2-3 pork tenderloin (about 1 1/2 lbs)
    • 236.59 ml tawny port
    • 118.29 ml chicken broth
    • 118.29 ml whipping cream
    • 113.39 g Stilton cheese, crumbled
    • 1 jalapeno pepper, seeded and diced


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

    Ratings & Reviews:

    • on December 01, 2009


      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.

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    • on November 03, 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.

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    • on June 15, 2008


      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!!!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Pork Tenderloin With Stilton & Port

    Serving Size: 1 (271 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 332.8
    Calories from Fat 204
    Total Fat 22.7 g
    Saturated Fat 12.6 g
    Cholesterol 62.0 mg
    Sodium 507.6 mg
    Total Carbohydrate 9.8 g
    Dietary Fiber 0.1 g
    Sugars 4.9 g
    Protein 7.4 g

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