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

Pork Tenderloin with Stilton and Port

roast_pork_with_port_sauce
  • Prep Time: Less than 15 Minutes
  • Cook Time: Less than 60 Minutes
  • Level: Beginner
  • Course: Entrée
  • Serving Size: Serves 4-6
Ingredient Description:
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)

  1. 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. 
  2. Add pork and cook, turning as needed, until browned on all sides, about 4 minutes.
  3. 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.
  4. 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). 
  5. Stir in milk and continue to boil, stirring, until sauce is covered with large, shiny bubbles (about 5 more minutes). 
  6. Add cheese and stir until melted; stir in chilies, if desired.  Remove from heat.
  7. To serve, thinly slice meat across the grain.  Fan out slices on individual plates and spoon sauce over them.