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Categories:Viewed: 82 - Published at: 6 years ago
Ingredients
- 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
Method
- Preheat a 3 or 5-quart saute 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 saute 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.