Pork Tenderloin With Stilton & Port

"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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Ready In:


  • 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


  • 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.

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  1. 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.
  2. 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.
  3. 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!!!


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