Pork Tenderloin with Stilton and Port

Recipe By: Calphalon Team  -  Originally Published: 8/29/2009


This elegant entrée is a dinner party showstopper particularly suited to holiday meals and special occasions.

  • Servings: Serves 4-6
  • Prep Time: Less than 15 Minutes
  • Cook Time: Less than 60 Minutes
  • Level: Beginner
  • Course: Entrée


1 Tbsp. oil

2 - 3 pork tenderloins (about 1 1/2 lbs.), trimmed of fat

1 c. port

1/2 c. chicken broth, preferably reduced-sodium

1/2 c. evaporated skim milk or whipping cream

4 oz. Stilton cheese, crumbled

1 or 2 fresh jalapeño chilies, seeded and diced (optional)


Preheat a 3- or 5-qt. sauté pan over medium-high heat until rim of pan is hot to the touch.  Add oil and heat for about 1 more minute. 

Add pork and cook, turning as needed, until browned on all sides, about 4 minutes.

Transfer meat to a 9x13-in. baking pan and bake in a 400°F/205°C oven until a meat thermometer inserted in thickest part of tenderloin registers 160°F/75°C, about 15 minutes.

Meanwhile, discard fat from sauté pan and add port and broth.  Bring to a boil over high heat and boil, uncovered, until reduced to about 3/4 c. (about 3 minutes). 

Stir in milk 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 chilies, if desired.  Remove from heat.

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