Pork Tenderloins with Stilton and Port Wine


  • 2 lbs of pork tenderloin
  • 1 tbs vegetable oil
  • 1 cup port wine
  • 1/2 cup chicken broth
  • 1/2 cup whipping cream
  • 1/2 lb stilton cheese, crumbled
  •  Heat the oil in a large frying pan over medium high heat and add the pork and cook turning until browned all over.
  • Transfer to a baking pan and bake in a preheated 40o0 degree oven until a meat thermometer reaches 160  degrees. About 15 minutes.
  • Discard the fat from the frying pan and add the port and broth.
  • Boil over high heat until reduced to about 3/4 cup. About 3-4 minutes.
  • Stir in cream and continue to boil, constantly, add the cheese and continue stirring for 3-4 minutes. Remove from the heat.
  • Slice the pork and pour the sauce over.

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