Pork Tenderloin With Stilton & Port

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READY IN: 45mins
SERVES: 4-6
UNITS: US

INGREDIENTS

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

  • 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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