Pork Tenderloin with Stilton and Port

Ingredients:

  • 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)

Instructions:
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 your Premier™ Hard-Anodized Nonstick 16-Inch Roasting 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.